Description
A creamy, comforting twist on classic Mexican street corn, this soup blends roasted corn, tangy lime, chili spices, and salty cotija cheese into a cozy, flavor-packed bowl perfect for any season.
Ingredients
- Corn Kernels: 4 cups (fresh, frozen, or canned)
- Yellow Onion: 1 medium, diced
- Garlic: 4 cloves, minced
- Butter: 2 tablespoons
- All-Purpose Flour: 2 tablespoons
- Chicken or Vegetable Broth: 4 cups
- Heavy Cream: 1 cup
- Cotija Cheese: 1/2 cup, crumbled
- Sour Cream or Mexican Crema: 1/2 cup
- Lime Juice: 2 tablespoons
- Chili Powder: 1 teaspoon
- Paprika: 1/2 teaspoon
- Salt and Pepper: To taste
- Fresh Cilantro: 2 tablespoons, chopped
Instructions
- Preheat Your Equipment: Heat a large pot or Dutch oven over medium heat.
- Combine Ingredients: Melt butter and sauté diced onion for 4–5 minutes. Add garlic and cook for 1 minute.
- Prepare Your Cooking Vessel: Stir in flour, then whisk in broth gradually to create a smooth base.
- Assemble the Dish: Add corn, chili powder, paprika, salt, and pepper. Simmer for 10 minutes.
- Cook to Perfection: Blend half the soup and return it to the pot for creamy texture with corn chunks.
- Finishing Touches: Stir in cream, sour cream, lime juice, and half the cheese. Simmer for 5 more minutes.
- Serve and Enjoy: Ladle into bowls, garnish with remaining cheese, cilantro, and a dash of chili powder.
Notes
- Use fire-roasted corn for added smoky flavor.
- Feta can be used if cotija isn’t available.
- Don’t skip the lime juice — it lifts the entire flavor profile.