Crema de elote (creamy fresh corn soup) with roasted poblano and red pepper

Cut the kernels off the cobs over a small bowl turned upside down inside a larger bowl; put the kernels in the blender jar.

Add the onions and garlic, cooked until lightly browned, the masa harina and a little water; blend to a smooth puree.

Melt the butter in the saucepan, add the corn puree and stir several minutes until quite thick. Add the milk, stir well, partially cover and simmer about 20 minutes.

Roast the poblano and red pepper over a high open flame until completely blackened; cover with a towel a few minutes, peel off the charred skin, remove the seed pod and stem, rinse briefly and chop.

Strain the soup for a more refined texture, return it to the pot and add the roasted peppers.

Add the heavy cream and simmer over medium low heat about 10 more minutes; add a good dash of salt and check the seasoning.

Thin with a little milk. Ladle into bowls and top with queso fresco, a dollop of crab meat and a few cilantro leaves.