Sopa de la Milpa (Corn Soup)

June, July, August

Courtesy of Chef Iliana de la Vega, El Naranjo
Photography by Knoxy

Note: If using frozen corn kernels, add them to the soup when adding the poblanos.
Additional note: You can substitute cilantro for the epazote and chicken stock for the water, if you’d like.


Sopa de la Milpa (Corn Soup)


For 10 Person(s)


  • 3 tablespoons olive oil
  • 3 cups fresh corn kernels (or frozen)
  • 1 medium onion, diced
  • 1 large garlic clove, minced
  • 1 pounds tomatoes, diced
  • 4 poblano peppers
  • 3/4 cups vegetable oil
  • 1/2 pounds zucchini, cubed
  • 1/2 pounds mushrooms, sliced
  • 6 cups water
  • 4 whole black peppercorns
  • 2 whole cloves
  • 3 sprigs epazote, chopped
  • 12 zucchini blossoms, pistils and outer green leaves removed
  • 1/2 pounds queso fresco Mexicano or queso panela (Mexican-style white cheese), cubed
  • Salt, to taste

Sopa de la Milpa (Corn Soup) Directions

  1. Heat the olive oil in a large pot, add the corn kernels and sauté for 5 minutes. Add the onion and sauté for 2 more minutes, then add the garlic and the tomatoes. Reduce the heat to medium and cook, stirring frequently.
  2. Meanwhile, using a small knife, make a small slit in each poblano.
  3. In a medium skillet, heat the vegetable oil. Add the poblanos and fry until blistered all over—turning them with tongs as they cook. Remove them from the oil and set aside.
  4. Add the zucchini and sliced mushrooms to the corn mixture, then stir and cover with a lid. After 3 minutes, add the water, black peppercorns and cloves to the pot.
  5. Peel the peppers, remove the seeds, stems and veins and dice. Add to the soup, along with the epazote and zucchini blossoms. Taste for seasoning, then divide the cheese among 6 serving bowls. Ladle the soup over the cheese and serve immediately.