Mexican Street Corn Soup
Mexican Street Corn Soup is a creamy delight featuring roasted corn in a zesty, smoky broth, topped with cheese, lime, and chili for a burst of flavor in every spoonful.
Ingredients
- 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
Instructions
- Heat oil in a large nonstick pot or cast iron Dutch oven over medium-high heat until it shimmers.
- Add corn kernels, chopped onion, chili powder, ½ teaspoon kosher salt, and ½ teaspoon black pepper.
- Cook, stirring frequently, until onions are softened and corn starts to char slightly, about 8-10 minutes.
- Add garlic and cook until fragrant, about 1 minute. Remove 1-½ cups of the corn mixture and set aside.
- Pour in the broth and add the 6 stripped corn cobs, scraping the bottom of the pot to loosen any browned bits.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use tongs to remove and discard the corn cobs from the pot.
- 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.
- Return the blended soup to the pot and gently reheat to your desired serving temperature.
- Stir in half (¾ cup) of the reserved corn mixture, lime juice, and 2 tablespoons of chopped cilantro.
- Season with salt, pepper, and additional chili powder to taste.
- In a small bowl, toss the remaining ¾ cup of corn with lime zest and 2 teaspoons of chopped cilantro
- Serve the soup topped with a spoonful of the corn mixture and a sprinkle of Cotija cheese.