Esquites Soup

2 tablespoon butter

1 tablespoon olive oil

12 ears corn (about 7-8 cups) shucked, cut kernels off the cobb

Tajín, to taste

2 poblano peppers, DIVIDED, roasted, peeled, seeded and chopped (see note)

1 cup small diced yellow onion

2 cups chicken or vegetable stock

6 fluid ounces (¾ cup) evaporated milk

For garnish:

reserved sauteed corn

crumbled cotija cheese

chopped cilantro leaves and tender stems

lime wedges

Heat the oil and butter together in a large sauté pan over medium heat until the butter is foaming. Add the corn kernels and sauté for 2-3 minutes, until the corn is tender crisp. Remove from heat. Reserve HALF of the sauteed corn, transferring it to a bowl or plate. Season the reserved corn with as much Tajin as you’d like and the juice of 1 lime. Stir in the Poblano pepper. Set aside and make the soup.

Using the reserved corn in the sauté pan, add the onion and cook until soft. Add the stock and evaporated milk and the roasted peeled poblano pepper. Once heated through, puree everything in a blender until smooth.

Serve each bowl of soup topped with a spoonful or two of the reserved sauteed corn, cotija cheese, chopped cilantro and a lime wedge.

NOTE:

To roast the poblano peppers, lightly grease the skin with oil. Place on a baking sheet lined with aluminum foil. Broil the skin of the peppers, turning occasionally, until charred all over. Transfer the peppers to a small bowl and cover with plastic wrap. Let steam for 10 minutes. Remove and discard the plastic wrap. Use the back of a butter knife to gently scrape off the charred skin, you can also use paper towels to gently rub the skin to remove it. Discard the charred skin, stem and seeds. Chop the pepper.

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