Source: Lulu Clement, Café Marimba.

Serves 4 to 6

INGREDIENTS

8 tablespoons butter
1/3 cup olive oil
3 onions peeled, diced
8 cups corn, cut off the cob
3 quarts water (12 cups)
Salt
1 Poblano pepper, roasted, peeled, seeded, and chopped
Queso fresco for garnish
Cilantro minced for garnish

PREPARATION

1. In a sauté pan melt the butter over a medium flame. Add the olive oil to the melted butter. Add the chopped onions and coat with the butter mixture. Cover the pan with a lid and allow the onions to sweat until soft. Once the onions are soft, add the corn and cook about 10 minutes.
   
   
2. In a 8 quart pot, salt the 3/4 gallon of water and bring to a simmer. Add the corn and onion mixture to the simmering water. Add half of the roasted, chopped poblano pepper to the soup. Bring the soup to a simmer. Using a blender, puree half of the soup. Then add the puree back into the soup. Add the other half of the poblano pepper. Heat till hot.
   
   
3. Garnish with Queso Fresco and minced cilantro.