Tasting Table's Mexican Corn Soup with Chipotle Crema
Go beyond salsa and guac this Cinco de Mayo with TastingTable.com's recipe for Mexican Corn Soup with Chipotle Crema below.
In a blender, purée the sour cream, chiles, lime juice and salt. Transfer the chipotle cream to a bowl and set aside.
Heat a grill pan over medium-high heat. Grill the corn, turning occasionally, until charred, about 15 minutes. Once the corn is cool enough to handle, working with one ear of corn at a time, slice off the kernels into a bowl.
Heat the oil in a large pot over medium heat. Add the onions and cook, stirring, until soft but not colored, about 15 minutes. Add the corn kernels, bay leaf and thyme and cook for 5 minutes. Add the water, increase to medium-high heat, and simmer, uncovered, for 10 minutes. Discard the bay leaf and thyme and, working in batches, blend the soup until smooth with a hand blender. Strain the soup over a bowl and season with salt.
To serve, divide the soup among 6 bowls. Drizzle each with some of the chipotle crema and garnish with cilantro.
Recipe courtesy TastingTable.com.