Corn Soup with Roasted Poblanos & Zucchini Blossoms Recipe – Sunset Magazine

Name: Corn Soup with Roasted Poblanos & Zucchini Blossoms Recipe – Sunset Magazine
Total time: 60 min
Ingredients: 3 large poblano chiles; 10 ears freshly picked corn; 2 tablespoons olive oil; 1 large yellow onion, chopped; 1 to 2 serrano chiles, finely chopped; About 2 tsp. sea salt; 4 large garlic cloves, minced; 1 Trombetta zucchini (see Notes; 7-in. piece) or 1 medium regular zucchini, seeded and cut into 1/4-in. dice (about 1 1/2 cups); 8 small zucchini blossoms, halved lengthwise; 1 cup Oregano Queso Fresco or store-bought queso fresco (see Notes) or mild feta cheese, crumbled

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The essence of sweet, just-picked summer corn. Serve it hot or cold. Prep and Cook Time: about 1 hour, plus at least 2 hours to chill if served cold. Notes: Tro

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Ingredients

3 large poblano chiles
10 ears freshly picked corn
2 tablespoons olive oil
1 large yellow onion, chopped
1 to 2 serrano chiles, finely chopped
About 2 tsp. sea salt
4 large garlic cloves, minced
1 Trombetta zucchini (see Notes; 7-in. piece) or 1 medium regular zucchini, seeded and cut into 1/4-in. dice (about 1 1/2 cups)
8 small zucchini blossoms, halved lengthwise
1 cup Oregano Queso Fresco or store-bought queso fresco (see Notes) or mild feta cheese, crumbled