Mexican Street Corn Soup
I don’t know if you’ve noticed but I freaking LOVE Mexican street corn. It has so much flavor and I can’t get enough. I decided that since corn was looking so good why not make Mexican street corn- but in a soup form! The result- a creamy, delicious, zesty, heavenly soup that is perfect for Summer.
Ingredients
3 tablespoons butter
1 tablespoon grapeseed oil
1 medium yellow onion, diced
1 jalapeno, seeds and ribs removed, chopped
8 ears of corn, kernels cut off (save 4 cobs!)
6 cloves garlic, minced
salt
pepper
1 teaspoon ground cumin
1/2 teaspoon Ancho chili powder
1 tablespoon flour
4 cups chicken stock
1/2 cup sour cream
Juice from 1/2 lime
Toppings:
Chopped fresh cilantro
Queso fresco, crumbled
Ancho chili powder
Lime
Instructions
Heat up a dutch oven over medium high heat and melt the butter and oil
Add in the chopped onion and jalapeno with a pinch of salt. Let it saute for about 2 minutes
Add in the corn kernels and saute a minute or so. (*optional- scoop about a 1/2 cup of the kernels out and set aside for when you serve)
To the corn add in the garlic and saute until fragrant
Add in another pinch of salt, pepper, cumin, Ancho chili powder, and flour
Turn the pan down to medium. Cook everything, stirring often, until the raw flour flavor is about- about 2-3 minutes
Add in the chicken stock and 4 corn cobs. Cover and let it simmer for 20 minutes
After 20 minutes remove and discard the cobs
Ladle half of the soup into a blender and puree until smooth. Pour back into the pot with the other half of the soup
Add in the sour cream, lime juice, salt, and pepper. Stir until combined and cook another minute or so
To serve, ladle in a bowl and top with corn (optional!), chopped fresh cilantro, crumbed queso fresco, and a sprinkle of Ancho chili powder. You won’t even believe how delicious it is!
