Creamy Corn and Cilantro Delight

Description

Indulge in the luscious flavors of Mexican street corn transformed into a warm, inviting soup with our Creamy Corn and Cilantro Delight. This recipe brings together fresh corn, rich spices, and tangy cheese for a delightful experience that is perfect for any season. Whether you’re hosting a gathering or seeking a comforting meal, this soup promises satisfaction with every spoonful.

Ingredients

• 1/4 cup olive or vegetable oil
• 6 cups fresh corn kernels, from 8-10 shucked cobs
• 1 cup chopped yellow onion
• 1/4 teaspoon ancho chili powder
• Kosher salt and freshly ground black pepper
• 2 large garlic cloves, chopped
• 4 cups chicken or vegetable broth
• 1/2 cup sour cream
• 1/2 cup grated dry/aged Cotija cheese, plus additional for garnish
• 1 tablespoon fresh lime juice
• 1 teaspoon grated lime zest
• 2 tablespoons plus 2 teaspoons chopped cilantro, divided

Step-by-step Directions

Step 1: Cooking Corn and Onions

Heat oil in a large, nonstick pot or cast iron Dutch oven until shimmering. Add corn kernels, chopped onion, 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 lightly charred in spots, about 8-10 minutes.

Step 2: Adding Garlic

Add garlic and cook until fragrant, about 1 minute. Remove 1-1/2 cups of corn mixture from the pot and set aside.

Step 3: Simmering with Broth

Stir in broth and corn cobs, scraping up the brown bits on the bottom. Bring to a boil, reduce heat, and simmer for 20 minutes.

Step 4: Removing Corn Cobs and Adding Dairy

Use tongs to remove and discard corn cobs. Stir sour cream and Cotija into the soup.

Step 5: Pureeing the Soup

Transfer the soup to a blender or food processor (in batches, if necessary) and puree until smooth.

Step 6: Final Seasoning and Toppings

Return the soup to the pot and gently reheat to the desired serving temperature if needed. Stir in half of the reserved corn mixture, lime juice, and 2 tablespoons chopped cilantro. Season to taste with salt, pepper, and chili powder. Serve the soup topped with the remaining corn mixture, lime zest, 2 teaspoons chopped cilantro, and extra Cotija.

Servings & Preparation Time

The recipe serves approximately 6-8 people. Preparation time is around 15 minutes, while cooking time is about 40 minutes.

Tips for Storage & Reheating

• Store the soup in an airtight container in the refrigerator for up to 4 days.
• Reheat on the stove over medium heat, stirring occasionally until heated through. If the soup thickens too much, thin it with a little broth or water.
• Freeze in a sealed container for up to 3 months, thaw in the refrigerator overnight before reheating.

Conclusion

This Creamy Corn and Cilantro Delight captures the essence of beloved Mexican street flavors in a bowl of hearty, creamy soup. With its nuanced textures and vibrant tastes, this dish is an ideal way to impress at any dining occasion or to simply savor a quiet, comforting meal at home.

Creamy Corn and Cilantro Delight

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• Author: Dulcia
• Total Time: 55 minutes
• Yield: 6-8 servings 1x

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Description

Indulge in the luscious flavors of Mexican street corn transformed into a warm, inviting soup with our Creamy Corn and Cilantro Delight. This recipe brings together fresh corn, rich spices, and tangy cheese for a delightful experience that is perfect for any season. Whether you’re hosting a gathering or seeking a comforting meal, this soup promises satisfaction with every spoonful.

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Ingredients

Scale 1x2x3x

• 1/4 cup olive or vegetable oil
• 6 cups fresh corn kernels, from 8-10 shucked cobs
• 1 cup chopped yellow onion
• 1/4 teaspoon ancho chili powder
• Kosher salt and freshly ground black pepper
• 2 large garlic cloves, chopped
• 4 cups chicken or vegetable broth
• 1/2 cup sour cream
• 1/2 cup grated dry/aged Cotija cheese, plus additional for garnish
• 1 tablespoon fresh lime juice
• 1 teaspoon grated lime zest
• 2 tablespoons plus 2 teaspoons chopped cilantro, divided

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Instructions

1. Step 1: Cooking Corn and Onions Heat oil in a large, nonstick pot or cast iron Dutch oven until shimmering. Add corn kernels, chopped onion, 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 lightly charred in spots, about 8-10 minutes.
2. Step 2: Adding Garlic Add garlic and cook until fragrant, about 1 minute. Remove 1-1/2 cups of corn mixture from the pot and set aside.
3. Step 3: Simmering with Broth Stir in broth and corn cobs, scraping up the brown bits on the bottom. Bring to a boil, reduce heat, and simmer for 20 minutes.
4. Step 4: Removing Corn Cobs and Adding Dairy Use tongs to remove and discard corn cobs. Stir sour cream and Cotija into the soup.
5. Step 5: Pureeing the Soup Transfer the soup to a blender or food processor (in batches, if necessary) and puree until smooth.
6. Step 6: Final Seasoning and Toppings Return the soup to the pot and gently reheat to the desired serving temperature if needed. Stir in half of the reserved corn mixture, lime juice, and 2 tablespoons chopped cilantro. Season to taste with salt, pepper, and chili powder. Serve the soup topped with the remaining corn mixture, lime zest, 2 teaspoons chopped cilantro, and extra Cotija.

• Prep Time: 15 minutes
• Cook Time: 40 minutes