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Sweet Corn Soup with Poblano Lime Crema

From Chef Mathew Molloy


9 ears corn, kernels removed, cobs reserved
4 Tbsp. canola oil
salt and white pepper to taste
1 small poblano pepper, roasted, peeled and
pureed in a blender
1 cup crème fraiche
1 oz. fresh lime juice
zest of two limes
chives, finely cut


For the soup:
Place the reserved the corncobs in a non-reactive stockpot or sauce pan large enough to hold them. Cover the cobs (barely) with cold water. Bring to a boil over high heat. Reduce the heat to a simmer, skimming any impurities that rise to the top. Simmer for 30 minutes and strain through fine chinois. Chill immediately.

Meanwhile, heat (over a medium flame) a non-reactive pan large enough to hold the corn kernels. Add the canola and the corn kernels. Add 1 tsp. of salt and cook the kernels over medium heat while covered. Stir frequently until tender. Do not allow the kernels to brown.

When the corn stock and kernels are both done, cover the kernels with the stock by about 1 inch. Reserve the rest of the stock. Cook over a medium heat until the corn is very, very tender.

Puree the soup as finely as possible in a blender or food processor. Strain through the finest possible strainer. Adjust the texture with the extra corn stock and the flavor with a little salt and pepper if necessary.

For the garnish:
Combine poblano puree, lime juice and zest, and crème fraiche in a bowl. Whisk until combined. Season with salt and pepper. Top the soup with a dollop of the crema and chives.