All summer long, we indulge in local corn every which way: on the cob with butter and salt, sauteed kernels with herbs and diced tomato, or grilled to goldenness. We stand in line at state fairs for cobs dripping in butter. Street festivals find us getting sloppy with Mexican-inspired cobs covered in sour cream, cheese and red chile.

We love it all. We plan to continue feasting as long as the farm stands have a supply, especially with our favorite variegated honey and cream hybrid. Then we plan to cut kernels from cobs and freeze them for the taste of summer all year long.

Summer soup from those kernels proves a joyous dish, especially when it’s served elote-style, with Mexican street corn garnishes. This creamy soup sports a topping of roasted poblano chiles and savory Mexican chorizo. A little masa harina (corn flour for tortillas and tamales) thickens the soup and imbues a subtle hint of its special flavor. Quick-cooking polenta, another corn product, can stand in for the masa harina and adds a bit of sweetness and texture to the pureed soup.

You can skip roasting the poblano chile peppers if you are not a fan of their spice. Instead, swap in some bottled roasted red bell peppers for their sweetness and convenience.

To make this a vegetarian dish, substitute vegetable broth for the chicken broth and use vegan chorizo, available at Trader Joe’s. Both the toppings and the soup base can be made in advance and refrigerated; reheat to serve.

Serve the soup as a main dish with hearty tortilla chips and a green salad. Offer ice-cold Mexican beer to cool things off.

Sweet corn tips

Sweet Corn Soup with Mexican Chorizo and Poblanos

Makes 4 servings

Note: You can substitute 3 cups fresh or frozen corn kernels for the soup in Step 3.

2 small poblano chile peppers or 1 green or red bell pepper

4 ears sweet corn, shucked

Vegetable oil

1 cup half-and-half

1/4 cup masa harina or quick-cooking polenta

4 cups low-sodium chicken broth

1/2 teaspoon each: salt, ground cumin

For the topping:

6 ounces uncooked Mexican-style chicken or pork chorizo sausage or vegan chorizo, removed from casing

1 small white onion, diced

1 clove garlic, finely chopped

Sour cream, plain yogurt or mayonnaise

Finely grated cotija, asiago or parmesan cheese

Chopped fresh cilantro

Red pepper hot sauce

1. Heat broiler to high. Put poblanos and 1 ear of the corn on a baking sheet. Brush lightly with oil. Broil 6 inches from heat source, turning every few minutes, until the skin on the peppers blackens and blisters and the corn kernels are golden, about 10 minutes for the peppers and 12 to 15 minutes for the corn. Let vegetables cool.

2. Peel off the blackened skin from the peppers, then pull out the stems. Open the peppers and rinse to remove the seeds. Cut peppers into small dice. Set the broiled corn cob in a large bowl and hold it upright with one hand. Use a knife to slice down the length of the cob to remove the kernels. Vegetables can be prepared up to a day in advance; refrigerate covered.

3. Cut corn kernels from the remaining 3 ears of corn in the same manner; you should have about 3 cups. Put into a blender or food processor along with half-and-half and masa harina. (Work in batches and add some of the broth as needed to keep the blades moving.) Puree smooth.

4. Put corn puree, remaining broth, salt and cumin into a saucepan. Heat to simmer over medium heat, whisking constantly. Reduce heat to low. Cook, whisking often, until thickened and smooth, 10 to 15 minutes. Taste and adjust seasonings with salt as needed. Keep warm on very low heat.

5. While soup simmers, cook chorizo and onion in a medium-sized nonstick skillet until onion is tender, about 10 minutes. Break chorizo into small bits as it cooks. Add garlic and cook 30 seconds. Stir in diced poblano and broiled corn kernels and warm through. Remove from heat.

6. Adjust thickness of soup with a little more broth or half-and-half if desired. Serve soup topped with chorizo mixture, a dollop of sour cream, a sprinkle of cheese and chopped cilantro. Pass hot pepper sauce.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2025 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.