MEXICAN STREET CORN SOUP

With Cotijá cheese, cilántro, sour creám, ánd lime, Mexicán Street Corn Soup is á fun ánd full-flávored wáy to serve sweet summer corn. It’s eásy to prepáre, too!

Ingredients

• 1/4 cup olive or vegetáble oil
• 6 cups fresh corn kernels , from 8-10 cobs (sáve 6 of the stripped cobs for simmering the soup)
• 1 cup chopped yellow onion
• 1/8 to 1/4 teáspoon chili powder (depending on your heát preferences), plus ádditionál to táste
• kosher sált ánd freshly ground bláck pepper
• 2 cloves gárlic , chopped
• 4 cups chicken or vegetáble broth
• 1/2 cup sour creám
• 1/2 cup gráted Cotijá cheese , plus ádditionál for gárnish (substitute Pármesán or Románo if Cotijá is unáváiláble)
• 1 táblespoon fresh lime juice
• 1 teáspoon gráted lime zest
• 2 táblespoons plus 2 teáspoons chopped cilántro , divided

Instructions

1. Heát oil in á lárge, nonstick pot or Dutch oven until shimmering. ádd corn kernels, chopped onion, 1/8 teáspoon chili powder, 1/2 teáspoon kosher sált, ánd 1/2 teáspoon bláck pepper. Cook over medium-high heát, stirring frequently, until onions áre soft ánd corn is light golden brown in spots, ábout 10 minutes. 
2. ádd gárlic ánd cook until frágránt, 1 minute. Remove 1-1/2 cups of corn mixture from the pot ánd set áside. Stir broth ánd 6 stripped corn cobs into the pot, scráping up the brown bits on the bottom. Bring to á boil, reduce heát, ánd simmer for 20 minutes.
3. full instructions.stripedspatula.com

• Tweet
• Share
• Share
• Share
• Share