Mexican Street Corn Soup

This Mexicán Street Corn Soup is máde with fresh corn on the cob. Frozen or cánned corn will not yield the sáme flávor ánd áre not recommended.

Ingredients

• 1/4 cup olive or vegetáble oil
• 6 cups fresh corn kernels , from 8-10 cobs (sáve 6 of the stripped cobs for simmering the soup)
• 1 cup chopped yellow onion
• 1/8 to 1/4 teáspoon chili powder (depending on your heát preferences), plus ádditionál to táste
• kosher sált ánd freshly ground bláck pepper
• 2 cloves gárlic , chopped
• 4 cups chicken or vegetáble broth
• 1/2 cup sour creám
• 1/2 cup gráted Cotijá cheese , plus ádditionál for gárnish (substitute Pármesán or Románo if Cotijá is unáváiláble)
• 1 táblespoon fresh lime juice
• 1 teáspoon gráted lime zest
• 2 táblespoons plus 2 teáspoons chopped cilántro , divided

Instructions

1. Heát oil in á lárge, nonstick pot or Dutch oven until shimmering. ádd corn kernels, chopped onion, 1/8 teáspoon chili powder, 1/2 teáspoon kosher sált, ánd 1/2 teáspoon bláck pepper. Cook over medium-high heát, stirring frequently, until onions áre soft ánd corn is light golden brown in spots, ábout 10 minutes. 
2. ádd gárlic ánd cook until frágránt, 1 minute. Remove 1-1/2 cups of corn mixture from the pot ánd set áside. Stir broth ánd 6 stripped corn cobs into the pot, scráping up the brown bits on the bottom. Bring to á boil, reduce heát, ánd simmer for 20 minutes.
3. Full Instructions See ...... stripedspatula.com

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