Mexacali Corn Soup

This corn soup gets its smoky depth from a roasted poblano pepper blistered until the skin chars and peels away. Blended with simmered corn, potato, and soft tofu, the result is a velvety, creamy soup without a drop of actual cream.

The tofu is the clever move here. It disappears completely into the puree, adding body and protein while keeping the soup light. You’d never know it was there, but you’d notice if it wasn’t.

Roasting the poblano is key. Raw poblano tastes grassy and sharp, but after 15 minutes of direct heat, the skin blisters and the flesh turns smoky and sweet. Wrapping it in a paper towel to steam makes peeling effortless.

Kitchen Tips

• Use fresh corn if you can. The natural sugars in fresh kernels give the soup a sweetness that frozen corn can’t match.
• Reserve a handful of corn kernels before blending to garnish each bowl. The texture contrast against the smooth soup is worth it.
• Strain the soup through a fine mesh sieve for a silkier finish, though it’s great chunky too.
• This soup is equally good served chilled on a hot day. Thin it with a little extra broth if it thickens too much in the fridge.

Variations

• Use vegetable broth to keep it fully vegetarian.
• Add a squeeze of lime and a dollop of sour cream when serving for a more traditional Mexican flavor.
• Stir in smoked paprika or chipotle powder for additional heat and smokiness.