Entrée: United States – Charred Corn and Poblano Soup from Central Coast, California

Serving Size: 4

Approximate Time

Prep 20 min

Cook 23 min

Additional 10 min

Total 43 min

Ingredients

3 ears fresh corn, husked
2 poblano peppers
1 tbsp (15 ml) olive oil, plus extra for rubbing
1 medium yellow onion, diced
3 cloves garlic, thinly sliced
1 medium Yukon gold potato, peeled and diced small
1 tsp ground coriander
1 / 2 tsp ground cumin
4 cups (960 ml) low-sodium chicken or vegetable stock
1 bay leaf
1 tbsp (15 ml) fresh lime juice, plus extra to taste
2 tbsp (30 ml) chopped cilantro, plus more for garnish
1 / 4 cup (60 ml) Mexican crema or sour cream (optional, for serving)
Kosher salt and freshly ground black pepper to taste

Instructions

Char the poblanos directly over a flame or under the broiler, turning until blackened and blistered on all sides, 6–8 minutes. Place in a bowl, cover, steam 10 minutes, then peel, seed, and chop.
Lightly oil the corn and char on a hot grill pan or under the broiler, turning until lightly blistered, 6–8 minutes. Cut kernels from the cobs; reserve.
In a pot, warm 1 tablespoon olive oil over medium heat. Add onion and a pinch of salt; cook until translucent, 5–6 minutes. Stir in garlic; cook 30 seconds.
Add coriander and cumin; toast 30 seconds. Stir in potato, chopped poblanos, half of the corn kernels, stock, and bay leaf. Bring to a simmer; cook until potato is tender, 12–15 minutes.
Remove bay leaf. Blend the soup until smooth (immersion blender or in batches). Return to the pot.
Stir in the remaining corn kernels and simmer 2–3 minutes. Adjust thickness with a splash of stock if needed.
Finish with lime juice and cilantro; season with salt and black pepper to taste. Ladle into warm bowls and, if desired, swirl with crema and sprinkle with extra cilantro.