Restaurant Recipes
Coyote Cafe Roasted Corn Soup
with Smoked Chiles and Cheese
Yield: 6 servings
Ingredients
- 10 ears corn in their husks
- 5 cups water
- 4 chipotles en adobo, seeded and julienned
- Salt to taste
- 4 ounces feta cheese or queso fresco
Instructions
- Roast the corn on a cookie sheet in a 400 degrees F oven for 45 to 60 minutes; the outside of the husks will be dry and dark brown.
- Cool the husks, shuck the corn, and cut the kernels from the ears. Puree 3 cups of the corn with 3 cups of the water in a blender. Cook the puree in a pan together with the chipotle chiles and remaining water for 10 to 15 minutes over low heat.
- Add the reserved whole corn and salt.
- Pour the soup into bowls and crumble the cheese over the top.
Attribution
Coyote Cafe