This summer classic is great both blended, for a creamy texture, or left chunky, for a thinner and more refreshing broth.
It’s well worth the effort to make a court bouillon corn stock from the cobs. Try it with leftover chicken, beef, or pork!
- 4 ears of corn, shucked
- 2 large onions, chopped
- 1 stalk celery
- 1 bay leaf
- 2 large poblano peppers
- 2 Tbsp vegetable oil
- 2 cloves garlic, chopped
- 2 tsp cumin
- 1 Tbsp Cali-Mex blend, ground
- 1 tsp salt
- 1 cooked chicken breast, shredded
- Large handful tortilla chips*
- 2 limes, halved, for garnish
- ½ cup cilantro, chopped, for garnish
- Queso fresco or feta cheese, for garnish (opt.)
In a large bowl, cut corn kernels from cobs. Set corn kernels aside.
Place corn cobs, 1 chopped onion, celery and bay leaf in a medium pot. Fill the pot with enough water to cover the vegetables (around 4 cups, depending on the size of your pot) and bring to a boil. Skim if necessary, reduce heat, and simmer for 30-60 minutes. Strain and discard vegetables and bay leaf.
Meanwhile, roast the poblanos in an oven preheated to 350°F or directly on the stove until blackened. Remove from heat. When cool enough to handle, seed and peel them, then slice into thin strips. Set aside.
Add oil to a large pot on medium heat. Add remaining chopped onion and simmer gently until softened, 5-6 minutes. Add chopped garlic and cumin; sauté another minute. Add corn, stir well, and cook for 3-4 more minutes. Add ground spices and salt, and remove from heat.
Place contents of the pot into a blender along with some of the corn stock. Blend into a fine purée. Return to the pot, place back on the stove, and add remaining stock.
Add shredded chicken and poblano strips. Stir, then turn off heat.
Served garnished with tortilla chips, cilantro, and lime. Crumble cheese on top if desired.
*Store-bought tortilla chips work great, but you can also fry your own for a fresher taste. First, cut tortillas into wedges or strips. Pour at least 1 inch of oil into a thick-bottomed pan, heat to 350°F, then add tortillas. Deep fry for 30 seconds to 1 minute, until they are crisp but not brown. Be careful not to overcook: they will continue cooking for a while after you remove them from heat.