Mexican street corn is one of my absolute favorite foods ever! If you've never had it it's corn on the cob that is spread with butter, cotija cheese, cilantro and a whole host of other toppings. This soup mimics those same flavors and is the perfect crossover soup to, hopefully, bid farewell to Winter and welcome Spring.
- 4 tablespoons butter
- 1 small white onion, chopped
- 1 jalapeno, minced
- 5 cloves garlic, crushed
- 3 tablespoons flour
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 4 cups chicken stock
- 6 cups frozen corn kernels
- 1 tablespoon sugar
- 2 teaspoons salt
- 1½ cups heavy cream, half and half, or milk
- 1 cup freshly chopped cilantro
- ½ lb bacon, cooked and crumbled
- ½ cup crumbled cotija cheese
- 1 jalapeno, sliced
Melt the butter in a large saucepan over medium high heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute.
Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Whisk in the chicken stock until smooth and bring to a boil. Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
Stir in cream and cilantro. Serve topped with crumbled bacon, cotija, and jalapeno slices.