mexican street corn soup
Creamy and with a hit of heat and sweet corn. Cooking the corn in the chicken stock gives it even more great corn flavor
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yield
6 serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For mexican street corn soup
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6ears of corn
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6 cchicken stock
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2 Tbspbutter
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1 Tbspolive oil
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1 lgonion diced
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3 smjalapenos seeded and chopped
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6 clovegarlic minced
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1 tspcumin
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1/2 csour cream
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4 Tbspmayonnaise
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salt to taste
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1 mdlime juiced
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1/2 ccilantro chopped
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1 cqueso fresco crumbled
How To Make mexican street corn soup
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1Place the chicken stock in a large pot. Bring to a boil and cook the corn until tender about 6 minutes. Remove corn from stock and reserve the stock. Slice the corn off the ears and set aside.
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2Melt the butter in a large skillet. Add the corn and stir over high heat until corn has a light char on it. Remove from heat and set aside.
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3Place the olive oil in a large Dutch oven. Add the onion and jalapenos and saute until softened. Add the garlic and saute seconds. Add the reserved chicken stock and cumin. Season with salt to taste.
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4Whisk in the sour cream and mayonnaise. Cook 3 minutes. Stir in the corn and add the lime juice. Cook until warmed through Top with cilantro and Queso crumbles
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