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Cream of Elote with Poblano

20 mins
20 mins
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This delicious corn cream with poblano is simply delicious. It is served with rajas, granite corn and strips of fried tortilla that give an incredible crispy touch, it is also a creamy and spicy soup, it is the perfect choice to start your delicious meal of the day.
Learn more about Alejandra Cota


6 portions
  • 2 tablespoons butter
  • 2 cloves garlic
  • 1 onion, cut into pieces
  • 2 cups corn kernels
  • 2 cups Poblano pepper Strips (Rajas)
  • 1 cup chicken soup
  • 1 cup evaporated milk
  • 1 cup whole milk
  • 1 pinch salt
  • 1 leave bay (laurel)
  • 1/4 cups Poblano pepper Strips (Rajas), to decorate
  • 1/4 cups whole kernel corn, to decorate
  • 1/4 cups corn tortilla, in strips, fried, to decorate


Heat a pot over medium heat with the butter, add the garlic, onion, corn, chile poblano and cook until they soften and release their aroma. Add chicken broth, evaporated milk and whole milk, season with salt and bay leaf. Cook 10 minutes. Cool slightly
Blend the preparation perfectly well.
Serve with poblano rajas, corn kernels and fried tortilla and enjoy


Serve the cream on a soup plate and accompany with poblano rajitas, corn kernels, and fried tortilla strips.


For your preparation to be delicious, cook the onion until it has a golden color, this will bring you a lot of flavor.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (4)
Angie Rico
09/04/2020 01:24:57
Queda deliciosa!
Gerardo Ugalde
22/06/2019 14:56:52
Eli Del Castillo
30/08/2017 14:59:16
Cremosito rico
Pechito Pechito
24/07/2017 08:18:05
excelente plato para el invierno se ve agradable lo preparare

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