You can find this recipe at El Restaurante.
Recipe courtesy of V&V Supremo Foods, Inc.
Makes 2 to 4 servings
15 oz. Supremo® Brand or Chihuahua® Brand Mexican Sour Cream
3/4 cup V&V Supremo® queso fresco, crumbled
4 ears sweet corn
2 Tbsp. unsalted butter
1 medium onion, diced
2 cloves garlic, minced
2 cups chicken broth
1 Tbsp. cornstarch
3 poblano peppers, roasted, seeded and chopped
1 large tomato, seeded and diced
1/4 cup cilantro, chopped
Salt, to taste
Remove husk from corn and clean the silk from corn. Hold cob in a vertical position with the flat part resting on the cutting board and the tip pointing up. Remove kernels with vertical cuts.
Place a saucepan over medium heat for 1 minute. Add butter, and let melt. Add onion and cook for 3 minutes. Add garlic and cook for 1 minute.
In a blender, place ½ cup of cold water, cornstarch, corn and onion mixture. Blend well.
Set a saucepan over medium heat. Add corn puree and chicken broth. Cook for 15 minutes, stirring frequently.
Place the mixture in the blender. Remove centerpiece from lid, cover lid with dishtowel to avoid pressure from heat. Blend for 1 minute. Strain the mixture and place back into the saucepan. Place saucepan over medium heat. Cook soup for 5 minutes, stirring. Add the sour cream, poblano peppers and tomatoes. Simmer for 5 more minutes. Add salt to taste.
Serve and garnish with cheese and cilantro.