Chipotle chiles contribute a 'fire and smoke' flavor to this simple and creamy, fresh sweet corn soup topped with tangy, crumbled feta cheese.

Cheesy Corn Soup with Smoked Chiles

10 ears sweet corn in their husks
5 cups water
2 to 4 canned chipotle chile peppers, deveined, seeded and finely chopped*
Salt, to taste
1 cup (4 ounces) crumbled feta cheese

1. Preheat the oven to 400°F (205°C).
2. Roast the corn (in the husks) on a rack in the oven for 45 minutes to 1 hour, until the outsides of the husks are dry and brown. Remove from the oven; cool.
3. Shuck the corn and cut the kernels from the ears. (You should have 7 to 8 cups.)
4. With an electric blender, puree 4 cups of the corn with 3 cups of the water.
5. In a 3 to 4-quart saucepan, combine the puree, the remaining 2 cups of water, and the peppers. Bring to a boil, reduce the heat, and simmer 15 minutes over low heat.
6. Add the remaining corn; heat through. Season with salt, to taste.
7. Ladle into bowls. Top with the crumbled cheese.

Makes 6 servings.

*Chipotle chile peppers are available in Mexican markets and in some supermarkets; 1 to 11/2 tablespoons minced, fresh, or canned jalapeño peppers can be substituted.

Tip: Since ears of corn vary in size, adjust the recipe by using a total of about 1 cup of water for every 1 1/2 cups of corn. Adjust the amounts of peppers and salt accordingly.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.