
Tools Needed:
Soup pot
Skillet
Immersion Blender
Ingredients
2 tablespoons vegetable oil or butter to fry the corn
6 cups corn ( about 8 cobs fresh cut )
1 medium yellow onion, small diced
1 tablespoon minced garlic or one large minced clove
4 cups vegetable broth (one box, 32oz)
1 tablespoons lime juice
1small Jalapeno, minced ( 1-2 tablespoon
½ teaspoon chipotle seasoning
½ teaspoon ancho chili powder – If you can’t find it jarred, make some by grinding up a large dry ancho pepper.
1 teaspoon salt
1 teaspoon pepper
⅔ cup grated cotija cheese
½ cup sour cream
Toppings \ garnish:
Chopped cilantro
Crumbled Bacon
Lime wedges
Jalapeno Slices
Tajin Seasoning
Instructions
Heat oil or butter in a soup pot and add the diced onion, 2 cups of corn kernels and spices. Saute until the corn is a little charred. At the same time, char up the other 4 cups of corn a little in the skillet. Take about 6-8 minutes.
Add the garlic to the soup pot and cook another minute.
Then add the broth, cojita cheese and sour cream. Bring to a boil while stirring.
Blend the soup in the pot with an immersion blender or carefully with a regular blender.
Add the 4 cups of whole corn kernels from the skillet and lime juice, stir, server, garnish and and enjoy!
