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

Garnish Fried tortilla strips Sliced jalapeno Fresh chopped cilantro Sour cream Cotija cheese Paprika Lime wedges

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!