Mexican Street Corn Soup

Mexican Street Corn Soup

Ingredients:

4 cups corn kernels (fresh or frozen)

2 tablespoons butter

1 small onion, finely chopped

3 cloves garlic, minced

1 jalapeño, finely diced (optional for spice)

4 cups chicken or vegetable broth

1 cup heavy cream (or half-and-half)

1/2 cup crumbled cotija or feta cheese

Juice of 1 lime

1/4 cup chopped cilantro

Salt and pepper to taste

Smoked paprika or chili powder (for garnish)

Instructions:

Sauté the base: In a large pot, melt butter over medium heat. Add onion and jalapeño, and cook for 3–4 minutes until softened.

Add garlic and corn: Stir in the garlic and corn, then cook another 2–3 minutes until fragrant.

Simmer: Pour in the broth, bring to a boil, then reduce heat and simmer for 10 minutes.

Blend: Use an immersion blender (or a regular blender) to puree the soup until creamy but still slightly chunky.

Add cream and cheese: Stir in the heavy cream, lime juice, and cheese. Simmer for 5 more minutes.

Season and serve: Add salt and pepper to taste, then garnish with cilantro, smoked paprika, and extra cheese if desired.