Sweet Corn and Tortilla Vichyssoise

Course Soups and Stews

Ingredients in this Recipe

1 1/4 cup sour cream
1 large cucumber
1 lime
1 pinch black pepper
1 tablespoon cumin
1 tablespoon salt
1/2 cup masa harina
1/3 cup water
2 dried chipotle peppers, stems and seeds removed, rehydrated and roughly chopped (if you don't like spice, only use 1!)
2 yellow onions, roughly chopped
3 cloves of garlic, roughly chopped
4 corn tortillas
4 ears of corn, shucked with cobs reserved
4 tablespoons corn nuts, pulsed to large crumbs (optional; I don't think they're necessary, but they could be a good addition if you prefer a bit more texture)
4 tablespoons finely diced purple basil (green basil is just as good, I just happened to use purple because I had some around)
4 tablespoons unsalted butter

See Full Recipe at Food52