Archie Johnson
Course: Soup Cuisine: Mexican Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Calories: 363kcal
Let’s get started!
– 2 tsp chopped cilantro , divided – ¼ cup olive or vegetable oil – 6 cups fresh corn kernels , from 8-10 shucked cobs – 1 cup chopped yellow onion – 1 tsp grated lime zest – 1 tbsp fresh lime juice
– ¼ tsp ancho chili powder – ½ cup grated dry/aged Cotija cheese – kosher salt and freshly ground black pepper – ½ cup sour cream – 2 large garlic cloves, chopped – 4 cups chicken or vegetable broth
1. Heat oil in a large nonstick pot or cast iron Dutch oven over medium-high heat until it shimmers. 2. Add corn kernels, chopped onion, chili powder, ½ teaspoon kosher salt, and ½ teaspoon black pepper.
3. Cook, stirring frequently, until onions are softened and corn starts to char slightly, about 8-10 minutes. 4. Add garlic and cook until fragrant, about 1 minute. Remove 1-½ cups of the corn mixture and set aside.
5. Pour in the broth and add the 6 stripped corn cobs, scraping the bottom of the pot to loosen any browned bits. 6. Bring to a boil, then reduce heat and simmer for 20 minutes. 7. Use tongs to remove and discard the corn cobs from the pot.
8. Stir in sour cream and Cotija cheese until well combined. Transfer the soup to a blender or food processor in batches (for safety) and blend until smooth. 9. Return the blended soup to the pot and gently reheat to your desired serving temperature.
10. Stir in half (¾ cup) of the reserved corn mixture, lime juice, and 2 tablespoons of chopped cilantro. 11. Season with salt, pepper, and additional chili powder to taste.
11. In a small bowl, toss the remaining ¾ cup of corn with lime zest and 2 teaspoons of chopped cilantro 12. Serve the soup topped with a spoonful of the corn mixture and a sprinkle of Cotija cheese.