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Street Corn Soup

This Mexican Street Corn Soup brings all the flavors of the street food favorite to a soup!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Janet Nichols

Ingredients

  • 2 tbsp olive oil
  • 4 cups fresh yellow corn kernels 8 ears
  • 1 1/2 cup finely chopped yellow onion
  • 2 tbsp unsalted butter
  • 1 garlic clove
  • 1/4 cup fluor all-purpose
  • 1 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 3/4 tsp ancho chile powder divided
  • 1 quart unsalted chicken stock
  • 1 can diced green chiles
  • 1 cup heavy cream
  • 2 oz Cotija cheese crumbled
  • 1/4 cup chopped fresh cilantro
  • fresh jalapeno slices
  • lime wedges

Instructions

  1. Heat oil in a large Dutch oven over medium-high. Add corn kernels, and cook, stirring occasionally, until lightly charred, about 10 minutes.

  2. Add butter to Dutch oven, and stir until melted. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 3 minutes. Sprinkle in flour, salt, cumin, and 1/2 teaspoon of the chili powder; cook, stirring constantly, until fragrant and thickened, about 2 minutes. Stir in chicken stock and green chiles; bring to a boil, stirring occasionally. Reduce heat to medium, and simmer until flavors meld together about 5 minutes.

  3. Stir in cream, and cook, stirring often for 3 minutes. Remove from heat. Sprinkle each serving with cheese, cilantro, and remaining 1/4 teaspoon chile powder. Garnish with jalapeño slices and lime wedges.