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Mexican Corn Soup The New York Times International Cookbook, July 28, 1991 Craig Claiborne Yield: 6 servings 3½ cups fresh corn, cut and scraped from the cob ¾ cup water ¼ cup butter 2 cups milk Salt to taste 2 Tbsp. canned mild green chilies (Ortega or El Paso brand), cut into cubes 1 cup cubed white "melting" cheese, such as Monterey Jack, Muenster, or Fontina Granulated sugar (optional) 6 or more Tbsp. deep-fried tortilla squares (see note) Use a knife or corn scraper (available in hardware stores) to cut off the kernels. After cutting, scrape the cobs for the remaining "milk". Place the kernels, "milk", and water in the container of an electric blender. Blend briefly to break up the kernels, but do not overblend. Put the blended mixture through a fine sieve, pressing to extract as much liquid as possible. Pour the mixture into a saucepan and add the butter. Simmer slowly five minutes, stirring well because the corn tends to stick. Add the milk and salt to taste. Bring to a boil and add the green chilies. When ready to serve, add the cheese and sugar, and when the cheese is melted and soup is piping hot, serve immediately in soup cups. Garnish each serving with the deep-fried tortilla squares. Note: Stack six or eight tortillas on a flat surface and use a sharp knife to cut them into cubes about half an inch square. Drop the cubes into hot fat and cook, stirring with a wooden spoon, until crisp and golden. |
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