Creamy corn soup with poblano (Crema de elote)

1. Char the poblano over a gas flame or in the oven, let it sweat in a bag for 10 minutes, peel, deseed and cut into small dice.

2. Melt the butter in a pot and soften the finely chopped onion for 5 minutes until translucent.

3. Add four-fifths of the drained corn, cook together for 3 minutes, then pour in the milk and simmer gently for 10 minutes – don't boil it hard or the milk may boil over.

4. Blend until smooth with a stick blender and pass through a sieve so it's silky.

5. Pour back into the pot, stir in the cream, the remaining whole corn kernels and half the poblano, season with salt and pepper and heat for another 3 minutes.

6. Serve sprinkled with the rest of the poblano dice; add crumbled fresh cheese or tortilla chips on top if you like.

Tip: In summer it's best made with fresh corn on the cob: cut the kernels off with a knife, and simmer the cobs in the milk for 10 minutes for extra flavour.