Mexican Street Corn Soup

• servings: 8 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

6 cups corn kernels

2 tablespoons butter (melted)

1 cup yellow onion (chopped)

2 cloves garlic (chopped)

1 1/2 cups chicken stock

1/2 cup heavy cream

1 tablespoon chipotle in adobo (mashed)

1 teaspoon chili powder

1 teaspoon cumin

1/2 cup crema (may use sour cream)

1/4 cup mayonnaise

1/4 cup cilantro (chopped)

2 tablespoons lime juice

1/2 teaspoon liquid smoke (optional)

1/2 cup Cotija cheese (crumbled)

Lime wedges

Tajin (as desired)

1 teaspoon sugar (optional)

4 cups corn kernels (frozen)

2 cups creamed corn

Remaining ingredients are the same as above

Directions

To Roast the Corn (You can omit this step)

Dry the corn and spread it out on a heavy baking sheet.

Broil for 5 minutes or so, stirring around often, to caramelize the kernels.

Set aside.

To Make the Soup

In a large stockpot melt the butter.

Add the onion and sauté until it begins to soften.

Add the garlic - sauté for about 3 minutes.

Add the chicken stock, heavy cream, chipotle, chili powder, and cumin to the stock pot.

Bring to a simmer and add the corn.

Simmer for about 10 minutes, stirring often.

Remove 2 cups of the corn to a blender.

Add 2 1/2 cups of the hot broth.

Blend until smooth.

Return to the pot.

Bring back up to a simmer.

Stir together the crema, mayo, 2 tablespoons cilantro, and lime.

Add to the stockpot and stir until smooth.

Taste and adjust seasonings to your preference.

Ladle into bowls and top with the Cojita cheese and remaining chopped cilantro.

Slow Cooker

Add everything except the crema, mayonnaise, cilantro, lime, and garnish to the slow cooker.

Cook on low for 6 to 8 hours.

Stir together the crema, mayo, 2 tablespoons cilantro, and lime..

Stir into the hot soup.

Cook 10 to 15 more minutes.

Garnish and serve

Notes

Notes

If you are making this from fresh corn simmer the corn cobs in the chicken stock for about 20 minutes. This will extract even more corn flavor.

Soup can be thinned with a little extra chicken stock if needed.

Technically you can freeze it but the texture will be a little grainy when it's thawed.

To make it vegan use vegetable stock, almond or coconut milk, and dairy free feta and margarine. If it seems to thin scoop some up and blend it in the blender then add it back in.

If you want a creamier soup add 1 can of creamed corn in place of 1 cup of the corn kernels.

Nutrition

• Calories: 300 kcal
• Total Fat: 19 g
• Saturated Fat: 7 g
• Cholesterol: 48 mg
• Sodium: 570 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 6 g