Ingredients Nutrition


  1. Roast the jalapeño on a skewer directly over a gas flame or in a pan under the broiler, turning, until charred all over.
  2. Transfer the jalapeño to a bowl, cover with plastic wrap and let steam for 10 minutes.
  3. Peel, core, seed and finely chop the jalapeño.
  4. In a small bowl, combine the jalapeño with the vinegar and sugar and stir until the sugar dissolves.
  5. Melt the butter in a large, heavy saucepan.
  6. Add the onion and cook over moderately high heat, stirring, until lightly browned, 6 to 7 minutes.
  7. Add the corn and garlic and cook, stirring, until the corn is lightly browned, about 5 minutes.
  8. Add the stock and simmer until the corn is tender, about 15 minutes.
  9. Season with salt and pepper.
  10. Using a slotted spoon, transfer 1 1/2 cups of the corn to a blender, add the creme fraiche and 1/2 cup of the cooking liquid and puree until smooth, about 2 minutes.
  11. Return the puree to the soup.
  12. Add the tomatoes, scallion and 1 tablespoon of cilantro to the soup and cook until heated through.
  13. Ladle the soup into 4 shallow bowls, garnish with cilantro, jalapeño and a drizzle of the chile vinegar.
  14. Serve hot.
  15. Make ahead: The soup can be prepared through step 3 and refrigerated for up to 2 days.
  16. Reheat before proceeding.

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