Ingredients
Main Ingredients
- ¼ cup olive or vegetable oil
- 6 cups fresh corn kernels (from 8-10 shucked cobs, save 6 stripped cobs for simmering)
- 1 cup chopped yellow onion
- ¼ teaspoon ancho chili powder (adjust based on heat preference)
- Kosher salt and freshly ground black pepper, to taste
- 2 large garlic cloves, chopped (about 1 tablespoon)
- 4 cups chicken or vegetable broth
- ½ cup sour cream
- ½ cup grated dry/aged Cotija cheese (substitute Parmesan or Romano if Cotija unavailable)
- 1 tablespoon fresh lime juice
- 1 teaspoon grated lime zest
- 2 tablespoons plus 2 teaspoons chopped cilantro, divided
Instructions
- Heat Oil and Cook Corn: Warm oil in a large nonstick pot or Dutch oven over medium-high heat until shimmering. Add fresh corn kernels, chopped onion, ancho chili powder, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Cook, stirring frequently, until onions soften and corn shows light charred spots, about 8-10 minutes.
- Add Garlic: Stir in chopped garlic and cook for 1 minute until fragrant, taking care not to burn the garlic.
- Reserve Corn Mixture: Remove 1½ cups of the corn and onion mixture from the pot and set aside for serving.
- Add Broth and Corn Cobs: Pour in the broth and add the 6 stripped corn cobs to the pot. Scrape the bottom of the pot to loosen the browned bits. Bring the mixture to a boil, then reduce to a simmer and cook, uncovered, for 20 minutes to extract the corn flavor.
- Remove Corn Cobs: Using tongs, carefully remove and discard the corn cobs from the pot once simmering is complete.
- Add Dairy and Blend Soup: Stir sour cream and Cotija cheese into the soup. In batches, carefully transfer the soup to a blender or food processor and puree until smooth and creamy.
- Reheat and Final Flavoring: Return the blended soup to the pot and gently reheat to serving temperature if needed. Stir in half of the reserved corn mixture (about ¾ cup), fresh lime juice, and 2 tablespoons chopped cilantro. Taste and adjust seasoning with salt, pepper, and additional chili powder as needed.
- Prepare Garnish and Serve: Toss the remaining ¾ cup reserved corn mixture with lime zest and 2 teaspoons chopped cilantro. Ladle soup into bowls and top with a spoonful of the corn mixture and an extra sprinkle of Cotija cheese before serving.
Notes
- To strip corn kernels, place the cob horizontally on a cutting board and shave kernels with a sharp knife while rotating the cob. Alternatively, stand the cob vertically in a Bundt or tube pan and shave kernels downwards so they collect in the pan.
- Adjust ancho chili powder amount depending on its potency, starting with less and adding to taste; ranges from 1/8 teaspoon to ½ teaspoon.
- For extra heat and flavor, sauté 1 finely chopped jalapeño or poblano (seeds removed) along with the onion and corn in step 1.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
