Ingredients: |
Ingredients: 1/4 cup olive or vegetable oil
3 slices of bacon, plus more for garnish
1 poblano pepper diced
1-2 avocado
6 cups fresh corn kernels, from 8-10 cobs (save 6 of the stripped cobs for simmering the soup)
1 large 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
5 cloves garlic, chopped
4 cups chicken or vegetable broth
1/2 cup sour cream
1/2 cup grated dry/aged 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 (I like to add more)
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Directions: |
Directions:Heat oil in a large, nonstick pot. Cut Bacon into the pot and let cook.
Add corn kernels, chopped onion, poblano pepper, 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.
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.
Use tongs to remove corn cobs from the pot and discard.
Stir sour cream and Cotija into the soup. Transfer soup to a blender and puree until smooth
Return soup to the pot and if needed, gently reheat to desired serving temperature.
Stir in half (3/4 cup) of the reserved corn mixture, lime juice, and 2 tablespoons chopped cilantro. Season to taste with salt, pepper, and chili powder.
Toss remaining 3/4 cup corn with lime zest and 2 teaspoons chopped cilantro and avocado. Serve soup, topped with a few spoonfuls of the corn mixture, and an extra sprinkling of Cotija, if desired. |
This recipe for Mexican Street Corn Soup is from