Sopa de elote y calabazín

Mexican chefs think of soup as an all-purpose instrument not just a winter thing. In fact, in the dog days of summer when nobody feels like eating, soups work better than heavier meals.

This dish is only going to work at the height of summer when corn and zucchini are at their very best.  It relies on the very best of ingredients and the chicken broth must be homemade not store bought.

Epazote is an herb that divides. It has a stinky smell analogous to asafoetida but once you love it, you won't be able to live without it. It is claimed to have the same anti-flatulent effect as asafoetida and it's heavily used with beans, corn, and most interestingly, zucchini!

This dish is complexly spiced in that Mexican way with chili peppers but it's emphatically not hot. It's very mild and soothing and absolutely phenomenal in this summer heat.

Ingredients

6 ears of corn (stripped into kernels)
2 small zucchini (diced into even cubes)

1 large onion (diced)

3 sprigs epazote

3 cups chicken broth (substitute by water)
3 cups water

salt
pepper

1 ancho chili
1 guajillo chili

"neutral" oil

1 lime quartered (to serve)
queso fresco (to serve)
crushed ancho chili (to serve)

Note 1: Since this is a summer dish, there were magnificent fresh onions in the market. This dish is a marvel with them. Use both the white parts and the green parts.

Note 2: Do not ignore the lime. This dish will not come "alive" until you squeeze it all over the soup.

Note 3: The reason to dilute the chicken broth is to make sure that the primary flavor is corn. In Mexico, they probably would go with straight chicken broth. However, the CC thinks that this tastes better.

Recipe

First roast the two chilis on a dried skillet until they are puffed and mildly charred on both sides. Let them cool. Slit them apart and remove the seeds and the stem. Set aside.

In a large pot, heat up some oil and toss in the onions and let them fry for 5 minutes at a medium-low heat. Toss in the chilis and the corn and stir-fry for 2 minutes. Add the salt and pepper.

Add the epazote and the broth and water. Bring to a boil. Turn the heat down to low and simmer for 20 minutes.

Pull the sprigs of epazote out. Don't worry too much if a few leaves fall off. That's part of the flavor.

With a hand-blender, blend the soup as fine as possible. You have two choices at this point. Strain the soup for an elegant product or leave it rustic.

The soup should take on a rust color because of the chili peppers.

Back in the pot, bring the mixture to a boil and add the diced zucchini and cook for about 8 minutes till they are cooked through.

Serve with the lime, the crumbled queso fresco and sprinkles of the crushed ancho chili.