This Elote-Inspired Soup Is Summer Corn at Its Best | Saveur

Ingredients

• 8 medium ears corn (3 lb. 12 oz.), shucked
• 4 Tbsp. (2 oz.) unsalted butter
• 1 medium yellow onion, finely chopped (1½ cups)
• 1 rib celery, finely chopped (½ cup)
• 1 medium poblano pepper, seeded, stemmed, and finely chopped (½ cup)
• 4 cloves garlic, finely chopped (1 Tbsp. plus 1 tsp.)
• 1 tsp. dried Mexican oregano
• 1 fresh bay leaf
• 3½ cups whole milk
• 3 medium yellow potatoes (about 1½ lb.), peeled and cut into ½-inch pieces
• 1 cup heavy cream
• Kosher salt
• 1 Tbsp. ancho chile powder, plus more for topping
• ¼ cup thinly sliced cilantro
• ½ cup Mexican crema or sour cream
• ½ cup crumbled cotija cheese
• Lime wedges, for serving