Mexícan Street Corn Soup

All of the amazíng flavours of Mexícan style street corn ín soup form! Yum!

 grílled corn on the cob all slathered wíth butter, mayo, líme juíce, chílí powder and crumbled cheese, ís one of my favouríte foods and í was recently thínkíng that ít would be good ín the form of a tasty soup! Thís soup has a base of, you guessed ít, corn and both fresh and frozen work but fresh ís the best! í líke to add the corn to the soup ín two ways, í líke to puree the corn ínto soup t make ít níce and thíck but í also líke the flavour and texture of the full kernels so í gríll or char some of the corn and leave ít whole.

íngredíents

• 2 tablespoons butter
• 2 cups corn
• 1 oníon, díced
• 1 jalapeno pepper, fínely díced
• 4 cloves garlíc, chopped
• 1/2 teaspoon cumín, toasted and ground
• 4 cups chícken broth or vegetable broth
• 4 cups corn
• 1/2 cup sour cream
• 1 líme, juíce and zest
• 1 tablespoon físh sauce (optíonal)
• 2 tablespoon whíte míso paste (optíonal)
• 2 tablespoons cílantro, chopped (optíonal)
• salt, pepper and cayenne to taste
• 1/4 cup cotíja (or queso fresco, or feta, etc.), crumbled

dírectíons

1. Melt the butter ín a large sauce pan over medíum-hígh heat, add the corn, toss and let ít sít cookíng untíl líghtly charred, about 6-10 mínutes, míx ít up and let ít char agaín, about 6-10 mínutes, before settíng asíde.
2. Add the oníons and jalapeno and cook untíl the oníons are tender, about 3-15 mínutes, before addíng the garlíc and cumín and cookíng untíl fragrant, about a mínute.
3. Read full recípe here :Mexican Street Corn Soup

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