Mexican Street Corn Soup (Esquites-Style)

Ingredients

• 2 cups cups Frozen corn kernels
• 1 tbsp Unsalted butter
• 2 cloves Garlic
• 1 tsp Chili powder
• 1/2 tsp Ground cumin
• 3/4 cup Vegetable broth
• 1/2 cup Heavy cream
• 1 tbsp Mayonnaise(optional)
• 2 tbsp Lime juice
• 1 tsp Lime zest(optional)
• 1/4 cup Cotija cheese (or feta)
• 2 tbsp Cilantro, chopped(optional)
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Mince the garlic and chop cilantro. Zest and juice the lime; set aside.

2. 2

   Cook (20 minutes): In a pot over medium heat, melt the butter. Add garlic and cook 30–60 seconds until fragrant. Stir in chili powder and cumin.

3. 3

   Add corn and broth. Simmer until the corn is tender, about 12–15 minutes.

4. 4

   Blend for texture: Use an immersion blender to partially blend the soup (blend about 1/3 to 1/2 for a creamy, chunky texture).

5. 5

   Finish: Stir in heavy cream and (if using) mayonnaise. Simmer 2–3 minutes. Turn off heat and stir in lime juice (and lime zest if using). Season with salt and black pepper to taste.

6. 6

   Serve: Ladle into bowls and top with cotija cheese and cilantro.