Adapted from the recipe by Amanda Biddle at stripedspatula.com
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
*Ingredients currently available at the farmers’ market
- 1/4 cup vegetable oil
- 8 ears of corn*, shucked and kernels cut from the cobs (save 6 cobs for simmering)
- 1 yellow onion*, chopped
- ¼ teaspoon of ancho chili powder (you can add more or less depending on how spicy you like it also paprika and cumin work in a pinch)
- Kosher salt and 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 (can sub parmesan or romano*)
- Juice of 1 lime
- 1 teaspoon lemon zest
- 2 tablespoons plus 2 teaspoons chopped cilantro*, divided
- Heat oil in a large nonstick pot. 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; this should be about 8-10 minutes.
- Add garlic and cook for about 1 minute, or until fragrant. Remove 1-1/2 cups of corn mixture from the pot and set aside in a small bowl. Stir broth and add 6 stripped corn cobs into the pot, scraping the brown bits on the bottom. Bring to a boil, reduce heat, and simmer for 20 minutes.
- Using tongs, remove the corn cobs from the bowl and discard.
- Add the sour cream and cheese. After stirring it together, transfer the soup to a blender (you may have to do this in multiple batches) and blend until smooth.
- Transfer soup back into the pot, reheating it to your desired temperature. Stir in half the reserved corn, lime juice, and 2 tablespoons of cilantro. You can now season the soup with salt, pepper, and chili powder (or if subbing, your cumin and paprika).
- In the small bowl, toss the remaining corn with lime zest and cilantro. Serve the soup, topped with extra cheese and corn mixture (I like to add sour cream as well!).