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Sweet corn, puréed into a smooth soup and topped with roasted chiles, salty queso fresco and crispy tortilla strips, is simple to make but sure to impress.
The fresh corn of summer is the inspiration behind this recipe.
Remove the husk right before cooking and then let the flavor of the corn do the work.
Like standard kettle corn, these sweet, salty, and spicy little morsels couldn’t be easier or faster to whip up. Whether it’s a sudden craving that strikes or a house full of hungry guests to accommodate, you can’t go wrong with this crowd-pleasing treat.
