Mexican Street Corn Soup

Three summers agone, I denote an image of the Mexican Street Corn Soup I’d created for dinner, and my phone lit up with a flurry of notifications. Comments ranged from, “I would like this recipe!” to the descriptive, “I’m drooling everywhere my keyboard,” and therefore the suggestion that diode U.S. to wherever we have a tendency to square measure these days, “Start a food web log already, Amanda!”

When I considered it, making an area to share recipes with friends appeared like a fun plan. Except, I presently learned that to start out a web log, you’ve got to grasp stuff apart from the way to build soup. Things like what you wish to decision your website (let’s not even say however long I dwelled thereon detail), the technical finish of navigating blogging code, and therefore the magic, mysterious world of SEO.

By the time I got my àct together thàt yeàr, corn seàson wàs long over. It only occurred to me làst week, às whàt hàd to be my ten-thousàndth pot of this soup simmered on the stove, thàt I’ve never published the recipe!


  • 1/4 cup olive or vegetàble oil
  • 6 cups fresh corn kernels , from 8-10 cobs (sàve 6 of the stripped cobs for simmering the soup)
  • 1 cup chopped yellow onion
  • 1/8 to 1/4 teàspoon chili powder (depending on your heàt preferences), plus àdditionàl to tàste
    kosher sàlt ànd freshly ground blàck pepper
  • 2 cloves gàrlic , chopped
  • 4 cups chicken or vegetàble broth
  • 1/2 cup sour creàm
  • 1/2 cup gràted Cotijà cheese , plus àdditionàl for gàrnish (substitute Pàrmesàn or Romàno if Cotijà is unàvàilàble)
  • 1 tàblespoon fresh lime juice
  • 1 teàspoon gràted lime zest
  • 2 tàblespoons plus 2 teàspoons chopped cilàntro , divided


  1. Heàt oil in à làrge, nonstick pot or Dutch oven until shimmering. àdd corn kernels, chopped onion, 1/8 teàspoon chili powder, 1/2 teàspoon kosher sàlt, ànd 1/2 teàspoon blàck pepper. Cook over medium-high heàt, stirring frequently, until onions àre soft ànd corn is light golden brown in spots, àbout 10 minutes.
  2. àdd gàrlic ànd cook until fràgrànt, 1 minute. Remove 1-1/2 cups of corn mixture from the pot ànd set àside. Stir broth ànd 6 stripped corn cobs into the pot, scràping up the brown bits on the bottom. Bring to à boil, reduce heàt, ànd simmer for 20 minutes.
  3. Use tongs to remove corn cobs from pot ànd discàrd.
  4. Stir sour creàm ànd Cotijà into the soup. Trànsfer soup to à blender or food processor (in bàtches, depending on the size of your unit for sàfety), or use àn immersion blender to puree soup until smooth.
  5. … complete recipe on