Chef Brian Roche serves up his recipe for Corn Bisque – Lolita Cocina & Tequila Bar, Boston

Corn Bisque by Chef Brian Roche

Corn Bisque by Chef Brian Roche

When you head into Lolita’s to try one of their treasured libations, like the Red Lulu, don’t hesitate to order a bowl of Chef Roche’s corn bisque. Several WST Twitter followers have given us this heads up. His use of fresh seasonal corn,  scallions, sour cream, lime, ancho powder (a milder version of the ground pepper family- pablano to be exact) and good ole’ fashion roasted corn nuts, yup corn nuts,  make for a fragrant bowl. The flavor evokes fields of corn and long summer days ahead. Pair this creamy soup with Chef Roche’s Jicama salad with fresh spinach, avocado and oranges.


Corn Bisque

Meal type Corn
Season Fall, Spring, Summer, Winter


  • 6 ears of corn

  • 1 lb butter
  • 1 cup water

  • 1 table ancho powder

  • Salt pepper and lime juice to taste
  • Garnish
 Crushed corn nuts
Sour cream
Sliced scallions


1 Place butter and water in a pot and melt butter on low heat.
2 In another pot place milk on low heat.
3 With a knife take kernels off the corn of the cobs and add the corn to the water butter mixture and cook for 20 min. on low heat.
4 Take the cobs and add to the milk and steep for 20 min low heat. After corn is cooked strain off butter mixture and place corn kernels in a blender turn blender on high.
5 Slowly pour butter back into corn until mixture is almost a pudding consistency. Push corn mixture through a fine mesh strainer.
6 After strained, place in a pot and slowly mix in the corn milk until desired consistency. Season with salt, ancho powder, lime juice and pepper to taste.
7 To serve place in a bowl top with sour cream crushed corn nuts the scallions.


Chef Brian Roche has a flair for the dramatic. The Executive Chef at Boston’s premier Mexican eatery, Lolita Cocina and Tequila Bar, Chef Roche has his finger on the pulse of all things culinary. Bringing more than 10 years of professional cooking and kitchen management experience to his current position at Lolita Cocina, Brian has been making waves throughout the culinary scene. Prior to his role at Lolita, Chef Roche served as the Executive Chef and General Manager of La Verdad Taqueria in Boston. Under Chef Roche’s direction, La Verdad received numerous accolades including recognition in Food & Wine magazine as one of the “Top Ten Restaurants to Try” in 2008. The restaurant was also named “Best Authentic Mexican Restaurant in the United States” by Bon Appétit, as well as received Boston Magazine’s “Best of Boston, Best Neighborhood Takeout” in 2008. Brian was personally recognized by in 2009 for his innovative Mexican cuisine.


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