Mexican Street Corn Soup

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.

Mexican Street Corn Soup

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Serves: 4-6 Total Time: 20 minutes

Ingredients

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
Toppings:
½ lb bacon, cooked and crumbled
½ cup crumbled cotija cheese
1 jalapeno, sliced

Instructions

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.

Mexican Street Corn Soup