Restaurant Recipes

Coyote Cafe Roasted Corn Soup
with Smoked Chiles and Cheese

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Yield: 6 servings


  • 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


  1. 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.
  2. 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.
  3. Add the reserved whole corn and salt.
  4. Pour the soup into bowls and crumble the cheese over the top.


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