{"id":1600,"date":"2023-03-08T18:29:50","date_gmt":"2023-03-08T18:29:50","guid":{"rendered":"https:\/\/gregmaxwell.net\/?p=1600"},"modified":"2025-08-21T19:49:15","modified_gmt":"2025-08-21T19:49:15","slug":"corn-eh","status":"publish","type":"post","link":"https:\/\/gregmaxwell.net\/index.php\/2023\/03\/08\/corn-eh\/","title":{"rendered":"Corn eh?"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"404\" height=\"202\" src=\"https:\/\/gregmaxwell.net\/wp-content\/uploads\/2023\/03\/coo.jpeg\" alt=\"\" class=\"wp-image-1602\" srcset=\"https:\/\/gregmaxwell.net\/wp-content\/uploads\/2023\/03\/coo.jpeg 404w, https:\/\/gregmaxwell.net\/wp-content\/uploads\/2023\/03\/coo-300x150.jpeg 300w\" sizes=\"auto, (max-width: 404px) 100vw, 404px\" \/><figcaption class=\"wp-element-caption\">The great cornholio&#8230;.<\/figcaption><\/figure>\n\n\n\n<p>Inspired by elote, a popular street food in Mexico, this creamy, hearty chowder is an excellent way to use up leftover grilled corn. Even the cobs are added to the soup for an extra boost of sweetness and depth of flavor. Crema and cotija cheese from brands such as Cacique and Suprema are increasingly available at supermarkets but can otherwise be found at Mexican grocery stores.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Equipment<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/amzn.to\/2KPz0Pt\">Grill<\/a> or <a href=\"https:\/\/amzn.to\/2lw2lHt\">Hot Grill Pan<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/amzn.to\/2lmnvYm\">Platter<\/a><\/li>\n\n\n\n<li><a href=\"http:\/\/amzn.to\/2CUJetq\">Large Bowl<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/amzn.to\/2GdEv8Y\">Knife<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/amzn.to\/2lxLDYh\">Medium Pot<\/a><\/li>\n\n\n\n<li><a href=\"http:\/\/amzn.to\/2CU6KXJ\">Blender<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/amzn.to\/2k3nsQV\">Wide Soup Bowls<\/a><\/li>\n<\/ul>\n\n\n\n<p>Yield: serves 6<\/p>\n\n\n\n<p>Time: 1 hour, 30 minutes<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>8 medium ears corn (3 lb. 12 oz.), shucked<\/li>\n\n\n\n<li>4 Tbsp. (2 oz.) unsalted butter<\/li>\n\n\n\n<li>1 medium yellow onion, finely chopped (1\u00bd cups)<\/li>\n\n\n\n<li>1 rib celery, finely chopped (\u00bd cup)<\/li>\n\n\n\n<li>1 medium poblano pepper, seeded, stemmed, and finely chopped (\u00bd cup)<\/li>\n\n\n\n<li>4 cloves garlic, finely chopped (1 Tbsp. plus 1 tsp.)<\/li>\n\n\n\n<li>1 tsp. dried Mexican oregano<\/li>\n\n\n\n<li>1 fresh bay leaf<\/li>\n\n\n\n<li>3\u00bd cups whole milk<\/li>\n\n\n\n<li>3 medium yellow potatoes (about 1\u00bd lb.), peeled and cut into \u00bd-inch pieces<\/li>\n\n\n\n<li>1 cup heavy cream<\/li>\n\n\n\n<li>Kosher salt<\/li>\n\n\n\n<li>1 Tbsp. ancho chile powder, plus more for topping<\/li>\n\n\n\n<li>\u00bc cups thinly sliced cilantro<\/li>\n\n\n\n<li>\u00bd cups Mexican crema or sour cream<\/li>\n\n\n\n<li>\u00bd cups crumbled cotija cheese<\/li>\n\n\n\n<li>Lime wedges, for serving<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Instructions<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>On a medium-hot grill or hot grill pan, char the corn all over, 15\u201320 minutes. Transfer to a platter and set aside until cool enough to handle.<\/li>\n\n\n\n<li>Working over a large bowl, slice the corn kernels off each cob, scraping the cob with the knife to extract the flavorful juices. Halve 5 of the bare corn cobs crosswise, discarding the rest. Set the kernels and cobs aside.<\/li>\n\n\n\n<li>In a medium pot over medium heat, melt the butter. When the foam begins to subside, add the onion, celery, poblano, garlic, oregano, and bay leaf. Cover and cook, stirring occasionally, until the onion softens, 7\u20138 minutes. Add the reserved corn kernels and cobs, milk, potatoes, and cream. Bring to a boil, cover, and lower the heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, about 25 minutes. Remove and discard the cobs and bay leaf. Transfer 1\u00bd cups of the soup to a blender and pur\u00e9e until smooth. Stir the pur\u00e9ed soup back into the pot of remaining soup to thicken. Season with salt and the ancho chile powder, then ladle into wide soup bowls and garnish with the cilantro, crema, cotija, and additional ancho chile powder. Serve with lime wedges.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Inspired by elote, a popular street food in Mexico, this creamy, hearty chowder is an excellent way to use up [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1601,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-1600","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/gregmaxwell.net\/wp-content\/uploads\/2023\/03\/co.gif","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/gregmaxwell.net\/index.php\/wp-json\/wp\/v2\/posts\/1600","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gregmaxwell.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gregmaxwell.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gregmaxwell.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gregmaxwell.net\/index.php\/wp-json\/wp\/v2\/comments?post=1600"}],"version-history":[{"count":1,"href":"https:\/\/gregmaxwell.net\/index.php\/wp-json\/wp\/v2\/posts\/1600\/revisions"}],"predecessor-version":[{"id":1603,"href":"https:\/\/gregmaxwell.net\/index.php\/wp-json\/wp\/v2\/posts\/1600\/revisions\/1603"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gregmaxwell.net\/index.php\/wp-json\/wp\/v2\/media\/1601"}],"wp:attachment":[{"href":"https:\/\/gregmaxwell.net\/index.php\/wp-json\/wp\/v2\/media?parent=1600"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gregmaxwell.net\/index.php\/wp-json\/wp\/v2\/categories?post=1600"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gregmaxwell.net\/index.php\/wp-json\/wp\/v2\/tags?post=1600"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}