MEXICAN STREET CORN SOUP
MEXICAN STREET CORN SOUP
This Mexican Street Corn Soup is made with fresh corn on the
cob. Frozen or canned corn will not yield the same flavor and are not
recommended.
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
Instructions
1.
Heat oil in a large, nonstick pot or Dutch
oven until shimmering. Add corn kernels, chopped onion, 1/8 teaspoon chili
powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook over
medium-high heat, stirring frequently, until onions are soft and corn is light
golden brown in spots, about 10 minutes.
2.
Add garlic and cook until fragrant, 1
minute. Remove 1-1/2 cups of corn mixture from the pot and set aside. Stir
broth and 6 stripped corn cobs into the pot, scraping up the brown bits on the
bottom. Bring to a boil, reduce heat, and simmer for 20 minutes.
3.
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4.
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Full instructions: Click here
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