This recipe is translated from Cookpad Mexico. See original: 
Crema de Elote a la Sonorense
Crema de Elote a la Sonorense 
Cooking Instructions
- 1
In a skillet over medium heat, melt the butter. Sauté the garlic, being careful not to burn it to avoid bitterness.
- 2
Add the chopped onion and cook until it becomes translucent.
- 3
Add the corn and sauté for 2-3 more minutes.
- 4
Add the chicken broth, evaporated milk, and whole milk. Cook over medium heat for about 20 minutes, or until the corn is tender. Before blending, reserve 4-6 tablespoons of corn to use as a garnish.
- 5
Blend the mixture until smooth, then return it to the pot. Season with salt and pepper.
- 6
Serve and garnish with roasted poblano pepper strips, the reserved corn, and thin strips of fried tortillas.
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