Ingredients
- 1/2-cup whole milk ricotta
- 3/4-teaspoon chili powder
- 2 tablespoons all-purpose flour
- 1-teaspoon sugar
- 1-teaspoon coarse salt
- 1/4-teaspoon white pepper
- chili powder and ricotta cheese4 tablespoons unsalted butter
- 1 small onion, peeled and diced
- 2 cups fresh corn kernels (about 4 ears)
- 1-cup heavy cream
- 1-cup water
- 1 lime
Directions
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Put the ricotta cheese into a fine meshed strainer that has been lined with a double layer of paper towels and let it “drain” about 1 hour. Then add 1/2-teaspoon chili powder to a small bowl and put the ricotta into the same bowl. Mix well. Then refrigerate at least one hour and up to over night.
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In another small bowl add the flour, sugar, salt, remaining 1/4-teaspoon chili powder and white pepper. Using a fork stir the mixture together.
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flour and spices for roux
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Melt two tablespoons of butter in a small saucepan set over medium heat. Add the flour mixture and whisk it until a paste forms. Taste the mixture to be sure the “floury” taste has cooked away. Set aside.
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In a medium-sized saucepan or small Dutch oven set over medium heat melt the remaining 2 tablespoons of butter. Add the diced onion and cook, stirring occasionally, until tender and translucent. About 4-5 minutes. Do not brown the onions.
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Add the corn to the onions and stir them to coat them well with the butter. Cook the mixture, stirring the whole time, about 2 minutes. Do not overcook the corn. 2 minutes is plenty. The soup will cook more later. Turn the heat off and remove the pan from the burner. Add the cream and mix well. Let the mixture infuse for at least a half an hour and up to 2 hours. You want the cream to take on the essence of the corn with out cooking the corn to death.
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When you are ready to continue taste the cream. It should indeed have a corn taste. Adjust the seasoning at this time if necessary with a little more salt and possibly some white pepper. Be careful with the salt, as we will be brightening the flavors later with lime. So if the mixture seems a bit heavy in the mouth from the cream but well seasoned you have the balance correct.
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Scrape the flour and butter mixture (roux) into the pan with the creamed corn. Add 1 cup of water to the pan.
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Using an immersion blender. Puree the soup to your desired consistency. There is no right answer here. It can be as smooth or as rustic as you like. But I think it is important to puree the soup before you finish cooking to assure that you do not overcook the corn and loose it’s sweet delicate taste.
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Just before serving taste the soup one more time and make any final adjustments. Keeping in mind that the lime is still to follow.
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Then gently heat the soup over medium heat until warm. Do not let the soup boil. This could cause the cream to curdle and it will surely overcook the corn.
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Cut the lime in half and squeeze 1/2 of it into the soup, stirring it in as you work. Cut the remaining half of lime into 4 wedges.
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Serve the soup with a dollop of the of chili ricotta cheese served on top or added to the bowl before the soup is ladled in.
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The soup may be served warm or cold. With lime wedges on the side.