Sopa de elote mexicano

Ingredientes

• Butter (4 tablespoons): Adds richness and helps sauté the vegetables.
• Yellow onion (1 medium, finely chopped): A staple for flavor building.
• Celery (1 stalk, finely chopped): Provides subtle texture and flavor.
• Poblano pepper (1 medium, finely chopped): Adds a mild, smoky heat.
• Garlic (4 cloves, minced): Infuses the soup with depth and aroma.
• Chile powder (1 tablespoon, plus more for topping): Enhances the authentic Mexican flavor.
• Dried oregano (1 teaspoon): A hint of herbaceousness.
• Chicken stock (4 cups): The base of the soup, adding savory richness.
• Yukon gold potatoes (3 medium, peeled and diced): For creaminess and body.
• Corn (2 12-ounce bags frozen or 6 cups fresh): The star of the show.
• Heavy cream (1 cup): Lends a velvety texture.
• Sugar (2 teaspoons): Balances the savory elements.
• Cotija cheese (1/2 cup, crumbled): A tangy, salty cheese that amplifies flavor.
• Lime juice (1 tablespoon): Brightens the dish with acidity.
• Kosher salt and pepper: To taste, for seasoning.
• Cilantro (1/4 cup minced, plus extra for garnish): Adds freshness and color.
• Mexican crema or sour cream (1/2 cup): For a creamy garnish.
• Lime wedges: Perfect for squeezing over just before eating.