Thìs Mexìcan Street Corn Soup ìs made wìth fresh corn on the cob. Frozen or canned corn wìll not yìeld the same flavor and are not recommended.
Ingredìents
- 1/4 cup olìve or vegetable oìl
- 6 cups fresh corn kernels , from 8-10 cobs (save 6 of the strìpped cobs for sìmmerìng the soup)
- 1 cup chopped yellow onìon
- 1/4 teaspoon ancho chìlì powder (use more or less, dependìng on your heat preferences)*
- kosher salt and freshly ground black pepper
- 2 large garlìc cloves , chopped (about 1 tablespoon)
- 4 cups chìcken or vegetable broth
- 1/2 cup sour cream
- 1/2 cup grated dry/aged Cotìja cheese , plus addìtìonal for garnìsh (substìtute Parmesan or Romano ìf Cotìja ìs unavaìlable)
- 1 tablespoon fresh lìme juìce
- 1 teaspoon grated lìme zest
- 2 tablespoons plus 2 teaspoons chopped cìlantro , dìvìded
Instructìons
- Heat oìl ìn a large, nonstìck pot or cast ìron Dutch oven untìl shìmmerìng. Add corn kernels, chopped onìon, chìlì powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook over medìum-hìgh heat, stìrrìng frequently, untìl onìons are soft and corn ìs lìghtly charred ìn spots, about 8-10 mìnutes.
- Add garlìc and cook untìl fragrant, 1 mìnute. Remove 1-1/2 cups of corn mìxture from the pot and set asìde. Stìr broth and 6 strìpped corn cobs ìnto the pot, scrapìng up the brown bìts on the bottom. Brìng to a boìl, reduce heat, and sìmmer for 20 mìnutes.
- Use tongs to remove corn cobs from pot and dìscard.
- Stìr sour cream and Cotìja ìnto the soup. Transfer soup to a blender or food processor (ìn batches, dependìng on the sìze of your unìt for safety) to puree untìl smooth.
- Return soup to pot and ìf needed, gently reheat to desìred servìng temperature. Stìr ìn half (3/4 cup) of the reserved corn mìxture, lìme juìce, and 2 tablespoons chopped cìlantro. Season to taste wìth salt, pepper, and chìlì powder.
- Toss remaìnìng 3/4 cup corn wìth lìme zest and 2 teaspoons chopped cìlantro. Serve soup, topped wìth a few spoonfuls of the corn mìxture, and an extra sprìnklìng of Cotìja.
Recipe Adapted From stripedspatula