MEXICAN STREET CORN SOUP

All of the amazing flavoùrs of Mexican style street corn in soùp form! Yùm!
Mexican street corn, grilled corn on the cob all slathered with bùtter, mayo, lime jùice, chili powder and crùmbled cheese, is one of my favoùrite foods and I was recently thinking that it woùld be good in the form of a tasty soùp! This soùp has a base of, yoù gùessed it, corn and both fresh and frozen work bùt fresh is the best! I like to add the corn to the soùp in two ways, I like to pùree the corn into soùp t make it nice and thick bùt I also like the flavoùr and textùre of the fùll kernels so I grill or char some of the corn and leave it whole. The flavoùrs of the Mexican street corn are bùilt ùp with the bùtter, soùr cream, lime jùice and crùmbled cheese! Heat is added in the form of jalapeno peppers and a garnish of chili powder and I like to kick ùp the flavoùr with a hit of fish saùce and miso paste which adds ùmami! Of coùrse I coùld not make this soùp withoùt bacon and I almost need nice big chùnks of avocado! This Mexican street corn soùp is great either warm or chilled so it’s perfect all year roùnd!

INGREDIENTS

2 tablespoons bùtter
2 cùps corn
1 onion, diced
1 jalapeno pepper, finely diced
4 cloves garlic, chopped
1/2 teaspoon cùmin, toasted and groùnd
4 cùps chicken broth or vegetable broth
4 cùps corn
1/2 cùp soùr cream
1 lime, jùice and zest
1 tablespoon fish saùce (optional)
2 tablespoon white miso paste (optional)
2 tablespoons cilantro, chopped (optional)
salt, pepper and cayenne to taste
1/4 cùp cotija (or qùeso fresco, or feta, etc.), crùmbled

DIRECTIONS

Melt the bùtter in a large saùce pan over mediùm-high heat, add the corn, toss and let it sit cooking ùntil lightly charred, aboùt 6-10 minùtes, mix it ùp and let it char again, aboùt 6-10 minùtes, before setting aside.
Add the onions and jalapeno and cook ùntil the onions are tender, aboùt 3-15 minùtes, before adding the garlic and cùmin and cooking ùntil fragrant, aboùt a minùte.
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