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
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 6 - ears of corn
- 6 cups chicken stock
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion diced
- 3 small jalapenos seeded and chopped
- 6 cloves garlic minced
- 1 teaspoon cumin
- 1/2 cup sour cream
- 4 tablespoons mayonnaise
- - salt to taste
- 1 medium lime juiced
- 1/2 cup cilantro chopped
- 1 cup queso fresco crumbled
How To Make mexican street corn soup
-
Step 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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Step 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.
-
Step 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.
-
Step 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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