This cozy Mexican sopa de elote is made with corn, roasted poblano peppers, and simple ingredients you already have at home. A comforting, authentic corn soup that’s easy to make any day of the week.
In many parts of central Mexico, people call it sopa de elote con rajas because those strips of roasted poblano are what give it that soft smokiness that makes you want to grab a bolillo and sit down immediately.
And honestly, you don’t need fancy ingredients or techniques. It’s simple, comforting, and full of that natural sweetness you only get from corn.
And like any good Mexican soup, the toppings are half the fun. A handful of queso fresco, a spoon of crema, and a few crunchy tortilla chips on top.
Ingredients
- Corn: Around 2 fresh ears or canned/frozen white corn.
- Poblano pepper: One roasted poblano, or 1 canned roasted poblano strips if you can’t find fresh.
- Tomato: 1 medium ripe tomato.
- Onion: 1 small onion, sliced (any kind).
- Seasonings: Oregano, garlic, and black pepper.
- Broth: Vegetable stock or chicken broth (caldo de pollo).
- Oil or butter: Whatever you prefer; olive oil works great.
- Salt: To taste.
How To Make Sopa De Elote
Okay, here’s how I bring this sopa de elote to life in my kitchen. Nothing fancy, just real ingredients and a few easy steps.
Roast the poblano until it’s charred, cover it so it steams, peel it, and slice it.
Add tomato chunks, garlic, and oregano to a blender or food processor. Pour in 1 cup of water and blend until smooth. Strain the sauce and set it aside.
Heat the olive oil in a large saucepan or stockpot and sauté onions until soft and fragrant.
Stir in corn kernels and roasted peppers for 2-3 minutes so everything gets friendly in the pot.
Pour in the tomato sauce, mix, and let it cook for one minute.
Pour in the vegetable stock, and season with salt and pepper. Simmer the soup for 15 minutes
Cooking Tips
- You can also remove the seeds and core of the tomato if you want.
- Straining the tomato sauce delivers a lighter broth, but you can also add it without straining. Or you can use tomato puree too.
- If you want to use fresh corn on the cob, cut kernels inside a large bowl, so they won’t spill everywhere.
- Add salt only after you added the vegetable stock, so you won’t end with a salty soup.
- Add a spicy kick by sautéing some chopped jalapeno or serrano peppers with the onions.
- In some places in Mexico fresh herbs like epazote or cilantro leaves are added to this soup, try them if you have them available.
Serving
Top it with queso fresco, crema, crunchy tortilla chips, or even a bit of Oaxaca cheese if you want that melty moment.
And if you like heat (I know you do) add fresh jalapeño or a spoon of my smoky chile cascabel alsa. A warm bolillo on the side? Perfect.
Saving a Little for Later
This sopa de elote keeps really well, so if you end up with leftovers, don’t worry, you can tuck them into the fridge for about 3 days, or freeze the soup for up to 2 months.
It’s one of those dishes that’s perfect for batch cooking: just double the ingredients and save a few portions for those days when you don’t feel like cooking but still want something homemade.
Before storing it, let the soup cool down and pour it into an airtight container. I like using glass because it keeps the flavor fresher (plus you can see exactly what you have in there).
When you’re ready to enjoy it again, just thaw it overnight in the fridge, then warm it gently on the stove. If you’re using the microwave, heat it in short 90-second bursts so it warms evenly without boiling over.
More Mexican Soups Recipes
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Sopa de Elote
Ingredients
- 1 ½ cups Mexican white corn kernels (read notes)
- 1 large poblano pepper (read notes)
- 1 medium tomato (cut into chunks)
- 1 medium onion (sliced)
- 1 clove garlic (peeled)
- 1 teaspoon oregano
- 3 cups vegetable stock
- 2 Tablespoons olive oil
- salt and pepper (to taste)
Instructions
- Roast poblano pepper on a griddle or in your oven until the skin blackens and bubbles.
- Place the pepper in a bowl and cover with a lid or cling film.
- Let it cool enough so you can handle it, then remove the skin with a paper towel.
- Cut the pepper into strips and set aside.
- Add tomatoes, garlic, and oregano to a blender, then pour in 1 cup of stock and blend until smooth. Set aside.
- Heat the oil in a stockpot over medium heat.
- Add onion and sauté until soft (about 2 minutes).
- Add corn kernels and roasted peppers. Cook for 2 minutes.
- Pour in the tomato sauce, add the remaining stock, and season with salt and pepper.
- Bring to a simmer and cook for 15 minutes with the pot uncovered.
- Adjust seasonings to taste and turn off the heat.
- Serve in bowls with cream, cheese, and a squeeze of lime.
Notes
- If you can’t find fresh corn, use frozen or canned.
- If you can’t find fresh poblano peppers where you live, look for canned poblanos in Mexican stores or online. Use one small can, about 8-oz/220g.
- Store any leftovers in an airtight container. They’ll last up to 3 days in the fridge or 2 months in the freezer.
- For a spaicy kick, saute some chopped jalapenos with the onions.
Sopa de elote con rajas is a family favorite! Since it’s a gluten-free dish, we can enjoy it together. Thank you so much for this authentic recipe, will cook sopa de elote for my family this weekend.