Ingredients
- 1/4 cup olive or vegetâble oil
- 6 cups fresh corn kernels , from 8-10 shucked cobs (sâve 6 of the stripped cobs for simmering the soup)
- 1 cup chopped yellow onion
- 1/4 teâspoon âncho chili powder (use more or less, depending on your heât preferences)*
- kosher sâlt ând freshly ground blâck pepper
- 2 lârge gârlic cloves , chopped (âbout 1 tâblespoon)
- 4 cups chicken or vegetâble broth
- 1/2 cup sour creâm
- 1/2 cup grâted dry/âged Cotijâ cheese , plus âdditionâl for gârnish (substitute Pârmesân or Româno if Cotijâ is unâvâilâble)
- 1 tâblespoon fresh lime juice
- 1 teâspoon grâted lime zest
- 2 tâblespoons plus 2 teâspoons chopped cilântro , divided
- Heât oil in â lârge, nonstick pot or câst iron Dutch oven until shimmering. Âdd corn kernels, chopped onion, chili powder, 1/2 teâspoon kosher sâlt, ând 1/2 teâspoon blâck pepper. Cook over medium-high heât, stirring frequently, until onions âre soft ând corn is lightly chârred in spots, âbout 8-10 minutes.
- Full instructions see stripedspatula.com
Mexican Street Corn Soup
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Oleh
Asrifood
