I am obsessed with Southwest flavors. I don’t want my mouth to be on fire but enjoy a little bit of smoky heat.
Poblano peppers are my favorite! They have the perfect amount of heat (less than a jalapeno). When roasted they get a bit of smokiness to them, that I love. Corn is plentiful this time of year, I thought marrying the heat of the poblano with the sweetness of the corn would be a match made in heaven.
The biggest task in putting his recipe together is roasting the peppers. I have a gas stove so i like to use it for this purpose. If you want to do it in a pan on your stove or over the grill that works too. You just want to get enough char on it that the skin will peel off easily.
Substitution of frozen corn also works. You would need to dry toast it in a frying pan to get some of that cooked flavor into it. I prefer it on the cob so I can use my grill pan to char it.
Rinse the poblano peppers and roast on an open flame or in a dry pan. Roast until thoroughly charred, turning with tongs to get all sides. Place in a bowl and cover with plastic wrap to steam. Let sit in the bowl for 10 minutes. Remove the charred skin. De-stem and de-seed. Roughly chop and put aside.
Add butter to a soup pan over medium heat. Add the chopped onion to the saucepan. Add the salt and sauté until golden. Add the minced garlic cloves to the onion and cook 1 to 2 minutes more. Add the masa harina or flour to the onion mixture and mix well. Add the stock stir and simmer for 8 to 10 minutes.. Add the peppers to the soup pan/onion mixture along with all but 1/2 cup of the roasted corn. Cook until everything is at a uniform temperature and then combine in a blender. Return the mixture to the saucepan and simmer for 5-10 minutes; salt to taste. Serve immediately with crema and topped with roasted corn.