4 ears fresh sweet corn, husked and cleaned, divided
1 tablespoons of olive oil
1 shallot, diced
1 teaspoon cumin
2 pinches ground turmeric
4 cups low-salt chicken broth
3 tablespoons sour cream or cremé fraîche
1 handful of fresh cilantro, minced
1 ounce of cotija cheese
Ancho chile powder (or cayenne)
1 lime, cut into wedges
1. Using a sharp knife, slice the kernels off 3 pieces of corn. Slice the cobs in thirds; set both aside.
2. In a large-ish pot, add 2 tablespoons of olive oil. When the oil is hot, add the diced shallot and cook until translucent, about 2-3 minutes. Add the turmeric and mix. Pour in the chicken broth, corn and cobs. Turn the heat up to high and once mixture reaches a boil, lower the heat to medium and simmer until corn is tender, about 25 minutes. Remove the cobs and discard.
3. Working in batches, carefully puree soup in the blender until very smooth. Heads up: Blending hot liquid can be a little dangerous, so just be sure to allow hot air to escape the blender as it's running. Pour the soup through a sieve, pressing the solids with the back of a spoon; discard the remnants.
4. Transfer back to the pot and add the sour cream or cremé fraîche. Mix until cream is totally incorporated and the soup's consistency is thick and coats the back of a spoon. Season to taste with salt. Cover and refrigerate soup (I just put the pot in the fridge--no need to dirty another bowl) to chill, about 3 hours.
5. When you're ready to serve, get all of your toppings ready: cilantro, cotija cheese, chile powder and limes. Place the remaining corn over the flame of a gas range (or corn over the flame of a gas range (or grill) and cook on all sides until lightly charred. Remove immediately and cut corn off the cob. Place a small handful of soup in each bowl and ladle cold soup over. Top with cilantro, cotija cheese, a dash of chile powder and a squeeze of lime.