Method

Brush the corn with olive oil.  Place the corn and the Anaheim chile on a baking sheet under the broiler, turning once, until the corn kernels and chile are blackened.  Place the chile in a plastic bag, close, and let steam for 5 minutes.  Remove the skin under cold, running water.  Stem, seed, and chop the chile.  With a paring knife, scrape the roasted kernels from each ear of corn.

Combine the chile, corn, dried ancho, and chicken broth in a saucepan over medium-high heat.  Bring to a boil, then reduce the heat and let simmer for 5 minutes.  Stir in the cream, season to taste, and serve garnished with cream.

Serves: 4 - 6

Reprinted with permission from ©500 Mexican Dishes, by Judith Fertig, published by Sellers Publishing

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