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8 servings, 1 cup each
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Cut off the tip from the cob to flatten the end. Stand the cob upright on the flat end. Using a very sharp knife, cut downward, removing 3 or 4 rows of corn at a time.
Ears of corn can also be cooked on the grill, in a cast iron skillet or under the broiler.
Serve with your favorite crackers.
Roasting both the corn and poblano chile adds a burst of flavor to this chunky soup that's the perfect way to start off any meal. And as a bonus, the chile is also a good source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.