Sopa mexicana de maíz callejero

Ingredientes

• 4 cups fresh or frozen corn kernels
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 3 cups chicken or vegetable broth
• 1 cup heavy cream or Mexican crema
• 0.5 cup Cotija cheese, crumbled
• 2 tbsp lime juice
• 1 tsp chili powder or Tajín
• 2 tbsp butter or olive oil
• fresh cilantro, for garnish

Preparación

1. 1

   If using fresh corn, grill or roast until lightly charred. For frozen, roast in oven at 425°F for 15 minutes. For canned, sauté in a hot skillet with butter. Set aside 1 cup for garnish.

2. 2

   In a large pot, melt butter over medium heat. Add chopped onions and jalapeños and sauté for 5 minutes until softened.

3. 3

   Add garlic and cook for 1 more minute until fragrant.

4. 4

   Add roasted corn, broth, chili powder, and salt. Simmer for 10–12 minutes to blend flavors.

5. 5

   Use an immersion blender to puree until smooth. If using a regular blender, blend in small batches carefully.

6. 6

   Return soup to pot, stir in cream or Mexican crema, and simmer for 5 more minutes.

7. 7

   Stir in lime juice and Cotija cheese. Taste and adjust seasoning as needed.

8. 8

   Garnish with reserved corn, cilantro, chili powder, and an optional swirl of crema before serving.