Sweet Corn Broth with Masa Dumplings, Poblano Oil and Lime-Pickled Radish

01

Ingredients

• 4 medium ears fresh sweet corn, husked (about 4 cups kernels), cobs reserved
• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion (about 150 g), thinly sliced
• 2 garlic cloves, thinly sliced
• 4 cups low-sodium vegetable broth
• 1 teaspoon fine salt, divided, plus more to taste
• 1/4 teaspoon ground white pepper
• 1 tablespoon fresh lime juice
• 4 small red radishes, very thinly sliced
• 2 tablespoons fresh lime juice, for the radishes
• 1 teaspoon cane sugar
• 1 medium poblano pepper
• 1/4 cup neutral oil
• 1/3 cup packed fresh cilantro leaves, plus small leaves for garnish
• 3/4 cup masa harina
• 1/2 teaspoon baking powder
• 2 tablespoons neutral oil, for the dumplings
• 1/2 cup warm water, plus 1 to 2 tablespoons if needed

02

Prepare the dish

1. Put the sliced radishes in a small bowl. Add 2 tablespoons lime juice, the sugar and 1/4 teaspoon salt. Toss and refrigerate for at least 25 minutes, stirring once.
2. Cut the kernels from the corn cobs. Reserve 1/2 cup kernels for garnish. Heat the olive oil in a medium saucepan over medium heat, add the onion and cook for 5 minutes without browning. Add the garlic and cook for 1 minute.
3. Add the remaining corn kernels, reserved cobs, vegetable broth, 1/2 teaspoon salt and white pepper. Bring to a gentle simmer and cook uncovered for 20 minutes. Remove and discard the cobs.
4. Blend the soup until very smooth, then pass it through a fine-mesh sieve into a clean saucepan, pressing firmly on the solids. Stir in 1 tablespoon lime juice, taste and adjust the salt. Keep warm over very low heat.
5. Char the poblano directly over a gas flame or under a hot broiler until blackened all over. Cover for 8 minutes, then peel, seed and roughly chop it. Blend the poblano with 1/4 cup neutral oil, cilantro and a pinch of salt until vivid green. Strain through a fine sieve and set aside.
6. Combine the masa harina, baking powder and remaining 1/4 teaspoon salt in a bowl. Stir in 2 tablespoons neutral oil and 1/2 cup warm water. Add another tablespoon or two of water only if needed to make a soft, smooth dough. Rest for 10 minutes.
7. Divide the masa dough into 12 pieces and shape each into a small oval dumpling. Bring a separate saucepan of lightly salted water to a bare simmer. Add the dumplings and cook gently for 8 to 10 minutes, until firm and cooked through. Lift out with a slotted spoon and keep covered.
8. Heat a small dry skillet over medium-high heat. Add the reserved corn kernels and cook for 3 to 4 minutes, stirring occasionally, until spotted dark brown. Drain the pickled radishes just before plating.