Ingredients
2 tablespoons olive oil
1 small yellow onion, diced
6 cloves garlic, thinly sliced
1.5 teaspoons chili powder
1.5 teaspoons ground cumin
½ teaspoon paprika
¼ teaspoon ground coriander
4 cups (cobs) of corn or four (15 oz.) cans corn kernels, drained
32 oz. broth
½-1 cup heavy cream
2 tablespoons lime juice
Salt
pepper
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Garnish
Fried tortilla strips
Sliced jalapeno
Fresh chopped cilantro
Sour cream
Cotija cheese
Paprika
Lime wedges
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Instructions
Cut kernels off cobs. Char in cast iron pan with no fat.
Saute onion, then add garlic, chili powder, cumin, paprika, coriander, salt, and pepper.
Cook for 1 minute, stirring frequently.
Add corn.
Cook for 5 minutes, stirring occasionally.
Add half the corn mixture to a blender along with the vegetable broth. Blend until smooth and creamy.
Pour blended soup back into the pot and stir to combine. Simmer for 5 minutes. Stir in heavy cream and lime juice and season to taste with salt and pepper.
Garnish with your favorites and enjoy!
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