Corn Soup


  • 5 corns
  • 3 pasilla peppers
  • 3 tomatoes (I use red roma)
  • 1/4 onion
  • 2 garlic cloves
  • 1/3 bunch cilantro
  • 15 oz Mexican sour cream (aka crema)
  • 1/2 tablespoon salt
  • 2 cups water
  • 4 tablespoons butter
  • 10oz queso fresco


  1. Cook the peppers until they are roasted (I use a BBQ so I don’t get my stove dirty- if you use a stove cook directly on the flame. Approximately 5 minutes on each side.
  2. Peel the husks off your corn, and cut the kernals off the cobb
  3. Dice the onion, and tomatoes
  4. Cut the cheese into cubes
  5. Place a pot on medium heat, add the garlic and let it melt
  6. In another pot add the water
  7. Once the butter is melted add the onion and cook for about 2 minutes
  8. Add the corn with the onions and cook for 5-6 minutes
  9. Peel the skin off the peppers, remove the stem and seeds, and then cut into strips
  10. Add the tomatoes with the corn and cook for 4 minutes
  11. Add 1 cup boiling water into the sour cream to temper it. Mix in.
  12. Add to the cooking mixture. Cook for 3 minutes
  13. Chop the cilantro. Add to pot and cook for 1 more minute
  14. Soup is done. Enjoy!