Mexican Street Corn Soup

Name: Mexican Street Corn Soup
Prep time: 15 min
Cook time: 45 min
Ingredients: 1/4 cup olive or vegetable oil; 6 cups fresh corn kernels, from 8-10 cobs (save 6 of the stripped cobs for simmering the soup); 1 cup chopped yellow onion; 1/8 to 1/4 teaspoon chili powder (depending on your heat preferences), plus additional to taste; kosher salt and freshly ground black pepper; 2 cloves garlic, chopped; 4 cups chicken or vegetable broth; 1/2 cup sour cream; 1/2 cup grated Cotija cheese, plus additional for garnish (substitute Parmesan or Romano if Cotija is unavailable); 1 tablespoon fresh lime juice; 1 teaspoon grated lime zest; 2 tablespoons plus 2 teaspoons chopped cilantro, divided

Mexican Street Corn Soup was pinched from <a href="http://stripedspatula.com/2016/07/28/mexican-street-corn-soup/" target="_blank">stripedspatula.com.</a>

"This soupismade with fresh corn on the cob.Frozen or canned corn will not yield the same flavor and are not recommended...."

INGREDIENTS

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1/4 cup olive or vegetable oil

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6 cups fresh corn kernels, from 8-10 cobs (save 6 of the stripped cobs for simmering the soup)

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1 cup chopped yellow onion

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1/8 to 1/4 teaspoon chili powder (depending on your heat preferences), plus additional to taste

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kosher salt and freshly ground black pepper

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2 cloves garlic, chopped

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4 cups chicken or vegetable broth

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1/2 cup sour cream

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1/2 cup grated Cotija cheese, plus additional for garnish (substitute Parmesan or Romano if Cotija is unavailable)

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1 tablespoon fresh lime juice

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1 teaspoon grated lime zest

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2 tablespoons plus 2 teaspoons chopped cilantro, divided

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