My two favorite ways to cook fresh corn are in a microwave (2-3 cobs) or on the grill (for parties). Each method brings up the best, but different corn flavors. When microwaved in their husks (on high, 2 minutes per cob), corn kernels concentrate their natural flavor. Grilling fresh corn over medium-hot heat for about 10-15 minutes until the outer husks are charred caramelizes corn sugars and adds smokey flavor. Brush them with your favorite butter or vegetable oil, sprinkle with aromatic truffle salt, and enjoy!
Cooked and cut fresh corn is also amazing as an ingredient in salads, soups, stews, casseroles, desserts — you name it. You can cook fresh corn either way for the following recipe.
Poblano peppers are one of the milder green chili peppers commonly used in Latin American recipes. It is named after its city of origin, Puebla. A fully ripe poblano pepper is glossy red with a firm, smooth skin. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano sold in Texas. Fresh poblano is roasted and peeled or fried to bring out its true flavor.
To charr Poblano peppers, use an open flame (if you have a gas stove or grill), or roast them under a preheated broiler. Charring peppers over an open flame is traditional. Turn peppers to make sure they are charred evenly. Remove from heat and keep in a closed container. The remaining heat and moisture will make their skin loose and easy to peel. Never use water! It’ll wash away a lot of flavor. Scrape all of the seeds and membranes. They contain most of the heat and bitterness.
This corn soup is sweet and creamy with earthy aroma and delicate warming heat of charred green chili. Fresh corn and poblano pair perfectly here. Serve it with crunchy corn tortilla chips and fresh cilantro. Melt some cheese in it to add more depth and creaminess. Or make it sharper and hotter with a few thin slices of fresh serrano. Different additions emphasize different sides of corn-poblano flavor and add diversity to the soup texture. Smachnogo!