Mexican Street Corn Soup

Most of us have heard of or eaten Mexican street corn at fairs or festivals.  Mexican street corn is grilled corn on the cob which is then tossed with mayonnaise, sour cream, lime juice and delicious spices and served as a favorite Tex-Mex side dish.  

Usually when I make a pot of soup, it's a POT of soup.  For those with smaller families or smaller appetites, this recipe will be perfect.  It made just a 1/2 cup or so over 2 quarts.  

If you'd like it spicer, add more jalapeno, if not, use less.  If you would prefer a creamier soup, when you get to the point in the recipe to use an immersion blender or regular blender, blend the entire amount.  If you think you'd like some of the texture of whole corn kernels, only blend half.  The same thing with the heavy cream, add more or less to suit your taste.  Trust me, this is a very understanding soup!  Have fun and build the flavors to make you happy.

2 T. olive oil

1 small yellow onion, diced

2 small jalapenos, seeded and diced

3 cloves garlic, minced

1 -2 t. chili powder

1 t. ground cumin

1/4 t. ground cayenne pepper

1/2 t. ground coriander

3 cans Del Monte Southwest Corn with Poblanos and Red Peppers, drained

4 cups chicken broth or stock

1/2 cup heavy cream

Juice of one lime

Suggested toppings:  grated cheese, crumbled cotija cheese, crumbled cooked bacon, lime wedges, fried tortilla strips, sour cream

In a medium Dutch oven, heat olive oil over medium heat.  Add onions and jalapenos along with a couple of shakes of salt and a few grinds of black pepper.  Let cook for 5 - 6 minutes, stirring frequently, adding the the garlic during the last minute or so.

Next, add the seasonings and stir to combine.  Let cook for 3 - 4 minutes, stirring constantly.

Increase the heat to medium-high heat and add the corn.  Cook, for 3 minutes, stirring frequently.  Add the chicken stock and cook for another 5 minutes.

Now you get to decide if you want the soup not blended, semi-blended, or fully blended.  I decided to use my immersion blender and blended my soup just enough to get some thickness from the corn, but left enough whole so there would be some texture as well.

Before using the immersion blender, remove the pot from the heat and carefully blend because the soup is hot!  If you use a regular blender, blend in batches until you get the consistency you want.

Return to low heat and simmer 10 minutes or so, stirring frequently.  Remove from heat and add cream and lime juice.  Stir to combine, taste and adjust seasonings if needed, and serve immediately.

Add your choice of toppings from my suggestions above or come up with your own!

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