Mexican Street Corn Soup

I made this soup a few weeks ago for dinner and I really enjoyed it. The ingredients all went together well and it was easy to make for a week night dinner. Dave didn't love this soup as much, but said it was okay and ate all of the leftovers. His complaint was that it was too much corn, I'm not sure exactly what he was expecting.

I've had Mexican street corn (elotes) served both on the cob and in empanadas, I think this was certainly a close match to the flavors that are typically used. 

Recipe from the Striped Spatula.

-1/4 cup olive oil
-6 cups corn kernels, from 8-10 cobs
-1 cup chopped yellow onion
-1/8 to 1/4 teaspoon chili powder
-kosher salt and freshly ground black pepper
-2 cloves garlic, minced
-4 cups vegetable broth
-1/2 cup sour cream
-1/2 cup goat cheese
-1 tablespoon fresh lime juice
-1 teaspoon grated lime zest

In a soup pot heat the oil and add the corn kernels, chopped onion, 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.

Next add in the garlic and cook about 1 minute. Remove 1 1/2 cups of the corn from the pot and set aside, this will be used later as a topping. Add the broth to the remaining corn mixture, bring the soup to a boil and then reduce the heat and simmer for 20 minutes.

After 20 minutes stir in the sour cream and goat cheese and then use an immersion blender to puree the soup until smooth.

Stir in half 3/4 of the reserved corn mixture along with the lime juice. Season to taste with salt, pepper, and chili powder. Serve the soup with the corn mixture and more goat cheese over top.


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