2 tablespoons Mexican crema or 2 tablespoons creme fraiche
pepitas green pumpkin seeds toasted and salted
Steps:
Char the chiles over a gas flame or on a very hot grill until blackened While still hot
wrap in paper towels to steam and cool Remove the stem and seeds and rub off all the blackened skin and clinging seeds with the edge of a spoon or paper towels Dont wash them or youll wash away the flavor - dont worry if a little of the skin remains Cut into 1 inch pieces
Trim the ends of the corn and stand on end on a plate With a sharp knife
scrape all of the kernels from the cobs; this should yield about 4 cups Be sure to catch any corn milk
Heat the oil in a 4-quart saucepan or small stockpot with a heavy bottom Add the onion and garlic
cook until translucent
stirring often Add the corn and corn juices
chiles
and 2 cups of the water Reduce the heat to low
cover
and simmer for 10 minutes
stirring a couple of times
Add the remaining 6 cups water
salt and rice Simmer for 45 minutes over low heat
Let the soup cool for 15 minutes Puree in several batches in a blender
until as smooth as velvet this may take a couple of minutes Add water
if needed
to make the soup the consistency of heavy cream; adjust the seasoning Do not strain the soup after blending
Serve the soup in heated bowls Top each serving with a drizzle of crema and a few pepitas