Mexican Corn Soup

Mexican Corn Soup


Mexican Corn Soup
Mexican Corn Soup

Ingredient


  • 1/4 cup olive or vegetable oil
  • 6 cups fresh corn kernels , from 8-10 cobs (save 6 of the stripped cobs for simmering the soup)
  • 1 cup chopped yellow onion
  • 1/8 to 1/4 teaspoon chili powder (depending on your heat preferences), plus additional to taste
  • kosher salt and freshly ground black pepper
  • 2 cloves garlic , chopped
  • 4 cups chicken or vegetable broth
  • 1/2 cup sour cream
  • 1/2 cup grated Cotija cheese , plus additional for garnish (substitute Parmesan or Romano if Cotija is unavailable)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated lime zest
  • 2 tablespoons plus 2 teaspoons chopped cilantro , divided

How To Make


  • Heat oil in a large, nonstick pot or Dutch oven until shimmering. Add corn kernels, chopped onion, 1/8 teaspoon chili powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook over medium-high heat, stirring frequently, until onions are soft and corn is light golden brown in spots, about 10 minutes.
  • Add garlic and cook until fragrant, 1 minute. Remove 1-1/2 cups of corn mixture from the pot and set aside. Stir broth and 6 stripped corn cobs into the pot, scraping up the brown bits on the bottom. Bring to a boil, reduce heat, and simmer for 20 minutes.
  • Use tongs to remove corn cobs from pot and discard.
  • Stir sour cream and Cotija into the soup. Transfer soup to a blender or food processor (in batches, depending on the size of your unit for safety), or use an immersion blender to puree soup until smooth.
  • Return soup to pot and if needed, gently reheat to desired serving temperature. Stir in half (3/4 cup) of the reserved corn mixture, lime juice, and 2 tablespoons chopped cilantro. Season to taste with salt, pepper, and chili powder.
  • Toss remaining 3/4 cup corn with lime zest and 2 teaspoons chopped cilantro. Serve soup, topped with a few spoonfuls of the corn mixture, and an extra sprinkling of Cotija, if desired.

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