Fire-Roasted Tomato Cracked Corn and Cheese

Step 1

Rinse the cracked corn thoroughly under warm water. Drain.

Step 2

In a large soup or stock pot, bring the 10 cups water to a boil over high heat, along with half of the onion, the peeled garlic clove and 1 teaspoon of the salt. Then stir in the cracked corn, and once it returns to a boil, reduce heat to medium, cover partially and let simmer for 30-35 minutes, until the corn has softened but still has a toothy bite. Discard the onion and garlic and set aside.

Step 3

Meanwhile, quarter the remaining onion half and place it on a baking sheet along with the tomatoes and unpeeled garlic cloves. Place under the broiler for about 10 to 12 minutes, flipping in between, until the ingredients are charred and the tomatoes are juicy and wrinkled. Alternatively, you can char them on a comal or skillet over medium heat, flipping frequently.

Step 4

Once cool enough to handle, peel and finely chop the garlic, and chop the onion and tomatoes without discarding any juices, skin or seeds.

Step 5

In a large pot or casserole, heat the oil over medium heat. Once hot, add the chopped garlic, onion, and tomatoes and cook for about 5 minutes, stirring occasionally. Incorporate the cooked cracked corn and its broth, along with the cup broth if adding, and the remaining ¾ teaspoon salt. Stir and let cook for another 7-8 minutes. Serve in bowls with diced cheese, top with fresh cilantro, and sprinkled on crushed chiltepin if desired.