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mexican corn and poblano soup

Everyday Annie
  • minutes
  • Serves

INGREDIENTS

3

scallions

1

large yellow onion, quartered, peeled (root end left intact)

2

large fresh poblano chiles (8 oz.)

1 1/2

lbs. frozen corn kernels, thawed and drained, divided

2 tsp

kosher salt

4 cups

plus 3 tbsp. water, divided

2 tbsp

fine cornmeal or masa harina

Crumbled queso fresco and fresh cilantro, for serving