In a heavy bottom pot or dutch oven, caramelize the onion slowly over low heat to allow the sugars to develop. Then add the garlic, corn and herbs, sauteing for 7 minutes.
At the same time, char a jalapeno pepper over medium flame, turning frequently using tongs. If you don’t have a gas burner, use a grill, a cast iron skillet over the stove, or the broil setting in your oven. You want the pepper to blacken and blister. Place in foil for 5-10 minutes, to soften.
If you roast the pepper in the oven, it may loose its lovely green color without actually charring it.
Blanch a cup of diced potatoes…
Serve with fresh cilantro, finely chopped jalapeno ( go light) and a little queso fresco cheese.
For the photos I left the jalapeno in bigger slices…so people could tell what they were, but these are way TOO big and too spicy to eat. Cut them in a very fine dice, and use sparingly.
I hope you like it!
4 Cups fresh corn ( 4-5 ears)
2 T butter or olive oil
2 C diced sweet onion (1 large onion)
2 cloves garlic
1 T fresh thyme or sage
4 C Chicken stock ( or veggie stock)
½ tsp coriander
½ tsp cumin
salt and pepper to taste
¼ C fresh cilantro
½ C crumbled queso fresco cheese ( or mexican sour cream)
Dice potato into small ¼ inch cubes, place in a small pot of water, bring to a boil and simmer on med low for 15- 20 minutes or until tender.
Melt butter in a heavy bottom pot or dutch oven, over med-high heat, add diced onion, and stir for 2-3 minutes, turn heat down to low and let onions caramelize slowly, while stirring occasionally. Shuck the corn, wipe off the fine threads and cut kernels off by placing the corn on their side on the cutting board. Using a sharp knife, cut downward. Rotate corn, and cut all the kernels off. You want 4 cups packed of corn kernels.
Add corn, garlic and thyme to the onions, turn heat up to medium low, and stir occasionally for 10 minutes.
Char the jalapeno on an open flame, directly on your gas burner, or on a grill or in a hot cast iron skillet. You want the jalapeno to char, blister and blacken. Once blackened, wrap it in foil and let it steam for 5 minutes. Cut it in half, keeping as much char on as possible. Finely dice ½ of the pepper ( for garnish), leave the other half whole. Set aside for blender.
Once the potatoes are done, strain and place in a blender. Add 3 Cups of the corn-onion mixture, 2 cups chicken broth and half the jalapeno. REMEMBER- if placing hot liquid in the blender, cover tightly with the lid and a towel and while holding the lid on firmly, blend on the lowest setting ( to avoid a blender explosion) and gradually increase the speed to medium high, blending until very smooth, about a full minute.
Pour back into the pot. Add the remaining 2 cups of stock, spices, stir, and taste for salt. I added ¼ tsp kosher salt, but remember every chicken stock is different. You may need more or less. Bring to a simmer. Serve in bowls with fresh cilantro leaves, crumbed queso fresco cheese and a little charred jalapeño ( they are spicy so use a light hand).
Prep time: Cook time: Total time: Yield: 4