Sopa De Elote (Mexican Corn Soup)

1. 1

   Place a comal (Mexican griddle used for cooking tortillas) or a cast iron skillet over medium-high heat. Add the pepper, onions and garlic. Roast turning occasionally, until nicely browned.

2. 2

   As they brown, transfer to a plate to cool. The garlic will take 3-4 minutes and the pepper and onions will take 6-8 minutes.

3. 3

   Using plastic gloves, scrape as much skin off the pepper as you can.

4. 4

   Finely chop the pepper, onions and garlic.

5. 5

   In a large saucepan over medium heat, combine the peppers, onions, garlic, corn 2 sprigs of epazote, the bay leaf and stock or broth. Bring to a simmer.

6. 6

   Reduce the heat to medium-low and gently simmer for 8-10 minutes, or until the corn is soft. Remove and discard the bay leaf.

7. 7

   Puree the soup in a blender; return it to the pan. Stir in the cilantro and cook for 1 minute. Season with salt and pepper.

8. 8

   Ladle the soup into serving bowls and garnish each with a sprig or sprinkling of epazote and a sprinkling of chili powder.

9. 9

   Serve each with a lime wedge for squeezing into the soup.

* Per serving · 4 servings · Values may vary.