White Corn Tostadas & Fresh Corn and Poblano Soup
White Corn Tostadas & Fresh Corn and Poblano Soup taste great. White Corn Tostadas are way tastier that the ubiquitous chips served at most Mexican restaurants. Paired with fresh corn and poblano soup, the combo makes a satisfying vegetarian lunch or first course.
Vegetable oil for frying
12 thin white corn tortillas – about 4 inches in diameter
2 t ground ancho chile
2 t ground guajillo chile
1/4 C pepitas (pumpkin seeds) – toasted and ground
1 1/2 t sea salt
3 fresh poblano chiles
4 cobs sweet white corn, shucked (about 4 cups)
2 tablespoons olive oil
1/2 white onion, chopped (1 cup)
4 large cloves of garlic, chopped
8 cups water
1 and 1/2 teaspoons salt, or to taste
2 tablespoons white rice
2 tablespoons Mexican crema or crème fraiche (for serving)
Toasted, salted pepitas (green pumpkin seeds) (for serving)
- Preheat oven for 10 minutes, and turn off. Line a cookie sheet with paper towels.
- Pour enough vegetable oil into a 10-inch frying pan to come ¼ inch up the sides.
- Heat over medium-high heat. Fry the tostadas a few at a time until crisp and pale gold.
- Drain well on paper towels.
- While warm, sprinkle each with a pinch of the chiles, pepitas and salt.
- Warm again in the oven before serving.
- Variation: The tostadas can also be oven-baked.
- Preheat the oven to 350 degrees.
- Brush the tortillas lightly on each side with vegetable oil and spread out in a single layer on non-stick cookie sheets (or use a silicone baking mat or parchment paper to line the pans.
- Bake until crisp and pale gold, about 15 minutes.
- Char, peel and seed poblanos (see recipe) and cut into 1-inch pieces.
- Trim the ends of the corn and stand on end on a plate. With a sharp knife, scrape all of the kernels from the cobs; this should yield about 4 cups. Be sure to catch any corn ‘milk.’
- Heat the oil in a 4-quart saucepan or small stockpot, with a heavy bottom. Add the onions and garlic; cook until translucent, stirring often. Add the corn and corn juices, the poblano chiles, and 2 cups of water. Reduce heat to low, cover and simmer for 10 minutes, stirring a couple of times.
- Add the remaining water, salt and rice. Simmer for 45 minutes over low heat, until the corn is cooked through.
- Turn off soup and cool for 15 minutes. Puree in several batches in a blender, until smooth as velvet—this may take a couple of minutes. Add water, if needed, to make the soup the consistency of heavy cream; adjust seasoning. Do not strain the soup after blending.
- Serve the soup in heated bowls, Top each serving with a drizzle of crema and a few toasted pepitas.