Corn Soup with Roasted Poblanos and Zucchini Blossoms

Corn Soup with Roasted Poblanos and Zucchini Blossoms
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  • 4 large garlic cloves, minced
  • 3 large poblano chiles
  • 1 cup Oregano Queso Fresco or store-bought queso fresco (see Notes) or mild feta cheese, crumbled
  • About 2 tsp. sea salt
  • 1 to 2 serrano chiles, finely chopped
  • 1 Trombetta zucchini (see Notes; 7-in. piece) or 1 medium regular zucchini, seeded and cut into 1/4-in. dice (about 1 1/2 cups)
  • 1 large yellow onion, chopped
  • + 3 more ingredients
    • 8 small zucchini blossoms, halved lengthwise
    • 2 tablespoons olive oil
    • 10 ears freshly picked corn

1. Turn on broiler. Put poblanos on a foil-lined rimmed baking sheet and roast 4 in. from heat, turning once, until blackened, 10 to 15 minutes total. Put poblanos in a bowl, cover, and let sit 30 minutes to loosen skins; then peel, stem, and seed. Cut poblanos into 1/2-in. dice and set aside. 2....

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