Toasted Corn and Chile Soup with Quesillo Cheese
A smoky Oaxacan-inspired soup featuring toasted corn, roasted chiles, and melted quesillo cheese in a flavorful broth. This mexican-inspired soups ready in about 45 minutes pairs fresh corn kernels, pasilla chile, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups fresh corn kernels
- 2 pieces pasilla chile
- 3 cloves garlic cloves
- 1 small, chopped white onion
- 4 cups vegetable broth
- 1 cup shredded quesillo (Oaxacan string cheese)
- 2 tbsp olive oil
- 2 tbsp chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
- 2 wedges lime wedges
Instructions
- Step 1: Heat 2 tablespoons olive oil in a dry skillet over medium-high heat. Add 2 cups fresh corn kernels and toast, stirring frequently, for 6-8 minutes until kernels are golden brown and fragrant.
- Step 2: Roast 2 pasilla chiles in the same skillet, turning occasionally, until blistered and softened, about 3 minutes per side. Transfer chiles to a bowl and cover to steam for 10 minutes, then remove seeds and stems.
- Step 3: In a medium pot, sauté 1 small chopped white onion and 3 garlic cloves over medium heat for 4 minutes until translucent and fragrant.
- Step 4: Add toasted corn, roasted pasilla chiles, and 4 cups vegetable broth to the pot. Simmer for 15 minutes to develop flavors.
- Step 5: Using an immersion blender, puree the soup until smooth but retaining some texture. Stir in 1 teaspoon salt and 1/2 teaspoon black pepper.
- Step 6: Ladle soup into bowls and top each with 1/4 cup shredded quesillo cheese and 1/2 tablespoon chopped fresh cilantro. Serve with lime wedges for squeezing just before eating.
Frequently asked questions
How long does Toasted Corn and Chile Soup with Quesillo Cheese take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Toasted Corn and Chile Soup with Quesillo Cheese?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh corn kernels from drying out.
Can I substitute ingredients in Toasted Corn and Chile Soup with Quesillo Cheese?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Toasted Corn and Chile Soup with Quesillo Cheese for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Toasted Corn and Chile Soup with Quesillo Cheese?
Mexican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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