Mexican Street Corn Soup

Ingredients

2 tablespoons vegetable oil
1 medium yellow onion diced, about 1 ½ cups
6 cups fresh corn kernels, about 8 cobs
1 teaspoon salt
½ teaspoon pepper
½ teaspoon ancho chili powder
½ teaspoon chipotle seasoning
3 teaspoons minced garlic, about 3 cloves
4 cups vegetable broth
⅔ cup grated cotija cheese
½ cup sour cream
2 tablespoons chopped cilantro
2 tablespoons lime juice

Directions

Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add 1 medium yellow onion diced, 6 cups fresh corn kernels, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon ancho chili powder, and ½ teaspoon chipotle seasoning. Cook until the corn is a little charred, about 5-8 minutes.

Add the 3 teaspoons minced garlic, to the pot and cook for another minute. Pour in the 4 cups vegetable broth, ⅔ cup grated cotija cheese, and ½ cup sour cream. Bring to a gentle boil, stirring occasionally.

Remove 2 cups of the corn from the soup and set aside. Blend the soup to a smooth consistency using an immersion or regular blender. Be careful pouring hot liquids into a blender.

If using a blender, pour the soup back into the pot. Add the reserved corn kernels back to the soup. Stir in the 2 tablespoons chopped cilantro and 2 tablespoons lime juice and serve.

Video