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Pick-Up & Plating:
1) In a sauce pot, heat 6 oz. soup.
2) In a separate sauce pot, heat 1 tbsp huitlacoche
3) Check soup for seasoning and then pour into soup bowl
4) Add huitlacoche to center of soup, top with a pinch of scallions and serve immediately
5) Top with chopped parsley and malden salt, serve immediately.

Ingredients:

1 cs. Yellow or White Corn
3 gal. Corn Stock>> 6 Qt 
4 Tbsp Cornstarch >>½ cup 
3 Qt. Yellow Onion, diced
1 cup Sliced Garlic
¼ lb Butter
1 Qt Heavy Cream
3 ea. Guajillo
4 ea. Arbol
2 ea. Pasilla
2 ea. Chipotle
½ tsp Cumin, ground
½ tsp Coriander, ground
1 bn. Oregano, fresh

Method:
1) In a stock pot, sweat onions and garlic in butter
2) Remove the stems and seeds from all chilies and toast briefly in oven.
3) Add 3/4 of the corn to the pot and allow to cook through.
4) Cook the remaining corn in the oven until slightly colored, then reserve
5) To the pot with the corn, add the chilies and the stock and bring to a boil, then simmer for about 45 minutes.
6) Remove from the heat, add the heavy cream and blend until relatively smooth
7) Add in roasted corn, mix, then move to a cambro and cool in an ice bath until temperature is below 45deg.
8) Label, date and store in walk-in.