Roasted Corn Soup with Smoked Chiles and Cheese

[Guest guest]

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.

Serves 6.