Street Corn Soup
Soup-er tasty! This street corn soup is a quick, but hearty meal. Perfect for Friday abstinence. 🌽
Recipe
Time: ~ 2 hrs
Servings: 4-6
Equipment
Cast iron pan
Blender
Spatula
Cutting board
Knife
2 mixing bowls
Soup Ingredients
24 oz frozen corn (2 12oz bags works best)
8 tbsp avocado or olive oil
2 tbsp butter
1 large yellow onion
1 jalapeño
2 Hungarian green chiles (roasted)
5 garlic cloves
3 tsp dried oregano
3 tsp chili powder
3 tsp ground cumin
1 tsp salt
1 tsp black pepper
4 cups vegetable broth
1 lime
1/4 cup heavy cream
1/2 cup pepper jack cheese
Toppings
Sour cream
Jalapeño slices
Lime wedges
Cilantro leaves
Cotija, Oaxaca shredded cheese blend
Instructions
Grill corn:
In a cast iron, heat 4 tbsp oil on medium heat.
Add 12 oz of frozen corn and grill until charred.
Set aside and repeat with the other 12 oz of corn.
Prep:
Mince the garlic.
Dice the onion, chile and jalapeño.
Juice the lime.
Shred the pepper jack cheese.
The soup:
In a dutch oven, heat the remaining oil and 2 tbsp of butter on medium heat.
Add the garlic, onion, chile, jalapeño, oregano, chili powder, cumin, salt, and black pepper.
Cook until the onions are soft, about 5 minutes.
Add the corn and cook for 3 more minutes.
Add the vegetable broth, bring to a boil, reduce to a simmer for 30 minutes.
Place 1/2 of the soup in a blender and mix for 20-30 seconds, return to the dutch oven.
Add the lime juice, heavy cream, and stir.
Heat for another 5 minutes.
Add the pepper jack and stir until melted.
Top with your choice of fixins.