Mexican Street Corn Soup
Made this yesterday used fresh corn on the cob, a little work but it was AMAZING !!!!!!
- 2 tablespoons butter
- 2 cups corn
- 1 onion, diced
- 1 jalapeno pepper, finely diced
- 4 cloves garlic, chopped
- 1/2 teaspoon cumin, toasted and ground
- 4 cups chicken broth or vegetable broth
- 4 cups corn
- 1/2 cup sour cream
- 1 lime, juice and zest
- 1 tablespoon fish sauce (optional)
- 2 tablespoon white miso paste (optional)
- 2 tablespoons cilantro, chopped (optional)
- salt, pepper and cayenne to taste
- 1/4 cup cotija (or queso fresco, or feta, etc.), crumbled
- Melt the butter in a large sauce pan over medium-high heat, add the corn, toss and let it sit cooking until lightly charred, about 6-10 minutes, mix it up and let it char again, about 6-10 minutes, before setting aside.
- Add the onions and jalapeno and cook until the onions are tender, about 3-15 minutes, before adding the garlic and cumin and cooking until fragrant, about a minute.
- Add the broth and uncooked corn, bring to a boil, reduce the heat and simmer for 10 minutes before pureeing, partially or completely, with a stick blender or in a blender or food processor.
- Add the charred corn, sour cream lime juice, fish sauce, miso paste and cilantro before seasoning with salt and pepper to taste and serving topped with crumbled cheese!
Tip: If you are using corn from the cob, after you have cut the kernels from the cob scrape all of the juices from the cob with the back of a knife!
Option: Simmer the cobs of corn in the broth for 15-20 minutes before using the broth to infuse it with even more corn flavour!
Option: Start by cooking 4 strips bacon until crispy, set aside and using the 2 tablespoons of the grease in addition to the butter to cook the corn and garnish the soup with the crumbled bacon!
Option: Add extra jalapeno peppers to taste!
Option: Add 2-4 tablespoons of mayonnaise which is sometimes slathered on Mexican street corn.
Option: Add diced avocado!