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The nutty flavor of roasted corn complements the smoky-sweet taste of chipotle chiles. A crisp green salad and warm tortillas will complete this meal.

Roasted Corn and Chipolte Soup

2 cups fresh or frozen corn kernels, thawed
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 cup chopped onion
2 cloves garlic, minced
3 cups chicken stock
1 (28-ounce) can crushed tomatoes
2 teaspoons salt
1/2 teaspoon ground white pepper
2 (7-ounce) cans chipotle chiles in adobo sauce

1. Preheat the oven to 400°F.
2. Place corn on a baking sheet in a single layer; roast about 10 minutes, until browned.
3. Heat oil and butter in a large skillet; sauté onion and garlic over medium-high heat until browned. Add broth, tomatoes, salt and pepper; simmer 5 minutes. Add chiles and corn, simmer 5 minutes to heat through.

Makes 6 servings.