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1
Roast the jalapeno on a skewer directly over a gas flame or in a pan under the broiler, turning, until charred all over.
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2
Transfer the jalapeno to a bowl, cover with plastic wrap and let steam for 10 minutes.
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3
Peel, core, seed and finely chop the jalapeno.
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4
In a small bowl, combine the jalapeno with the vinegar and sugar and stir until the sugar dissolves.
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5
Melt the butter in a large, heavy saucepan.
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6
Add the onion and cook over moderately high heat, stirring, until lightly browned, 6 to 7 minutes.
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7
Add the corn and garlic and cook, stirring, until the corn is lightly browned, about 5 minutes.
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8
Add the stock and simmer until the corn is tender, about 15 minutes.
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9
Season with salt and pepper.
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10
Using a slotted spoon, transfer 1 1/2 cups of the corn to a blender, add the creme fraiche and 1/2 cup of the cooking liquid and puree until smooth, about 2 minutes.
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11
Return the puree to the soup.
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12
Add the tomatoes, scallion and 1 tablespoon of cilantro to the soup and cook until heated through.
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13
Ladle the soup into 4 shallow bowls, garnish with cilantro, jalapeno and a drizzle of the chile vinegar.
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14
Serve hot.
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15
Make ahead: The soup can be prepared through step 3 and refrigerated for up to 2 days.
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16
Reheat before proceeding.
