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Esquites Bisque with Crispy Chorizo Oil & Pepita Foam

Name: Esquites Bisque with Crispy Chorizo Oil & Pepita Foam
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 5 ears fresh corn (about 4 cups kernels); 2 cups corn silk (reserved from cobs); 4 cups vegetable or light chicken stock; ½ cup heavy cream or crema; ¼ cup roasted pepitas, plus 2 tbsp for foam; 3 oz Mexican chorizo, casing removed; 3 tbsp corn oil; 1 small white onion, halved; 2 garlic cloves, smashed; 1 serrano chile, quartered; 1 epazote sprig (or cilantro if unavailable); Salt, white pepper; Cornbread croutons for serving

Charred fresh corn kernels folded into a velvety bisque built on corn silk stock and finished with crema, creating an ivory-gold broth that tastes of concentrated corn sweetness. A delicate pepita foam tops the bowl; crispy chorizo oil and toasted corn bread croutons add textural intrigue and smoky heat.

566cal 19gprotein 50gcarbs 35gfat 20min prep 35min cook 4serves

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