From Smitten Kitchen
Corn Chowder with Chile, Lime and Cotija
- Time
- 1 hr
- Makes
- Servings: 6 to 8
- Ingredients
- 20
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Ingredients
- 8 medium/large ears corn, husks and silks removed
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, preferably Spanish, chopped fine
- 2 medium cloves garlic, minced
- 1 to 2 jalapeño peppers, finely chopped
- 1 tablespoon mild chili powder or 1 teaspoon of a hotter one
- 3 tablespoons (25 grams) all-purpose flour
- 4 cups (945 ml) vegetable or chicken stock or broth
- 2 15-ounce cans small red or black beans, drained and rinsed (or one of each) (3 1/2 cups)
- 1 cup (235 ml) whole milk
- Salt and freshly ground black pepper or cayenne to taste
- 1/2 to 1 cup (120 to 235 ml) heavy cream
- 1/4 cup (50 grams) mayonnaise
- 1/4 cup (60 grams) sour cream or Mexican crema
- 1/2 cup (110 grams) finely crumbled Cotija, feta or ricotta salata cheese, plus more for serving
- 1 lime, divided
- 1/4 cup finely chopped fresh cilantro
- Chili powder or a chili-lime seasoning such as Tajín
- Baked tortilla chips (optional)
The method
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