Coyote Cafe Roasted Corn Soup
with Smoked Chiles and Cheese
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
Roast the corn on a cookie sheet in a 400 degree 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.