With sharp knife, remove corn kernels from cobs. Melt butter in heavy-bottomed pot. Add corn and season to taste with salt and pepper. Toss corn in butter over medium heat.
After a few minutes, add water and cook over low heat, stirring occasionally so corn does not stick to bottom. After 15 minutes, remove from heat and cool slightly. Pour into blender and blend until smooth. Press through medium-fine sieve to smooth texture. Add cream to correct consistency. Adjust seasonings to taste. Heat until just hot. Garnish with poblano chiles. Makes 4 servings. |
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