Favorite corn recipes - part 1

Corn season came early this year. Today I bought my fourth half-dozen ears of Ohio sweet corn at the Pearl Market. I have three go-to recipes using corn that we've been making for a few years, so I thought I'd share them. The first is a spicy mexican corn soup. It's got some heat, so adjust the amount of poblano and cayenne if you can't do spicy. I haven't made it yet this year, so I don't have a picture yet. I'll get around to it soon, I'm sure.

Sopa Elota (Mexican corn soup)

2 leeks (white parts only), cleaned & chopped
2 tbsp olive oil
1 tbsp butter
salt
3 cloves garlic, peeled and smashed
4 ears fresh corn, cut from ear (or 16 oz bag frozen)
1 poblano pepper, chopped
1/2 red onion, diced
1 tsp cayenne
3 c vegetable stock
2 tbsp chopped cilantro
1/2 cup sour cream (or if you can get it, Mexican crema)

Saute leeks and garlic in the oil and butter over medium heat until leeks are softened but not colored.

Add poblano, corn, and onion. Cook for a minute or two. Add stock and cayenne. Bring just to a boil, reduce to a simmer and cook covered for 20 minutes.

Take off the heat. Add cilantro and crema. Blend the soup with an immersion blender (or in a blender or food processor) until smooth. Serve with a tortilla chip and cilantro garnish.