Former Top Chef contestant makes Fire Roasted Corn Soup for Fun Food Friday


4 ears of corn

2 tablespoons of olive oil

1 onion

1 poblano

2 ounces sour cream

1 tablespoon cilantro

1/4 cup parmesan

1 lime, zested & juiced



Valentina's Hot Sauce


Put corn in oil and salt. Roast in 400 degree oven until caramelized. Sweat onion and poblano until translucent. Remove corn from cob and add to onion/poblano mix. Reserve cob, add water and cook for 30 minutes. Add corn stock to corn mixture and season with salt. Bring to simmer. Blend half the mixture in blender. Mix pouree and corn together. MIx sour cream, lime juice zest and cilantro together. Melt parmesan on nonstick sheet pan at 400 degrees until lightly brown and let crisp. Ladle soup and garnish with sour cream and hot sauce.

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