Prep 30 mins
Cook 1 hr 15 mins
Please do not make this soup using yellow corn- only fresh white corn in season or frozen white corn. From Baja cooking on the Edge.
- 3 fresh poblano chiles
- 4 ears sweet white corn
- 2 tablespoons olive oil
- 1⁄2 white onion, chopped
- 4 large garlic cloves, chopped
- 8 cups water
- 1 1⁄2 teaspoons salt (or to taste)
- 2 tablespoons uncooked white rice
- 2 tablespoons Mexican crema or 2 tablespoons creme fraiche
- pepitas (green pumpkin seeds, toasted and salted)
- Char the chiles over a gas flame or on a very hot grill until blackened. While still hot, wrap in paper towels to steam and cool. Remove the stem and seeds and rub off all the blackened skin and clinging seeds with the edge of a spoon or paper towels. (Don't wash them or you'll wash away the flavor - don't worry if a little of the skin remains). Cut into 1 inch pieces.
- Trim the ends of the corn and stand on end on a plate. With a sharp knife, scrape all of the kernels from the cobs; this should yield about 4 cups. Be sure to catch any corn "milk.".
- Heat the oil in a 4-quart saucepan or small stockpot with a heavy bottom. Add the onion and garlic, cook until translucent, stirring often. Add the corn and corn juices, chiles, and 2 cups of the water. Reduce the heat to low, cover, and simmer for 10 minutes, stirring a couple of times.
- Add the remaining 6 cups water, salt and rice. Simmer for 45 minutes over low heat.
- Let the soup cool for 15 minutes. Puree in several batches in a blender, until as smooth as velvet (this may take a couple of minutes.) Add water, if needed, to make the soup the consistency of heavy cream; adjust the seasoning. Do not strain the soup after blending.
- Serve the soup in heated bowls. Top each serving with a drizzle of crema and a few pepitas.