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Chilled Corn Soup with Chile Crema
Ingredients
- 9 Medium-large ears of corn on the cob, shucked with cobs reserved
- Salt, pepper and sugar to taste
- 3/4 cup Mexican crema
- 2 teaspoons Minced chipotle
Instructions
- Bring one quart of water to boil. Add the reserved corn cobs and simmer 10 minutes. Remove the cobs. Add the shucked corn and simmer 2 minutes. Strain the corn from the water, reserving the water.
- Working in batches, puree the corn in a blender using the reserved water to liquefy the corn. Use only enough water to help liquefy the corn. (Don’t discard the water yet, though!) Blend until liquefied. As you finish pureeing each batch, dump the mixture into a fine mesh strainer set over a large bowl, and using a flexible spatula, press hard on the mixture to strain out as much liquid as possible. Press hard! This is where the corn flavor will come from. Keep pressing until the remaining mash is dry and begins to form a clump in the strainer. Discard the mash and repeat with the remaining batches. The soup should be silky smooth. (I don’t recommend an immersion blender for this soup, the blades get gummed up from the corn.) If the final mixture is too thick, add in a bit of the reserved cooking water. Chill the soup until it’s cold.
- Just before service, stir the chipotle into the crema (or substitute full fat sour cream.) Ladle the soup into small bowls or shot glasses and top with a dollop of the crema.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/