Corn Soup with Queso

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 1/2 cup white onion (finely chopped )
• 1 to 2 serrano or jalapeño chiles (stemmed and finely chopped)
• 4 cups fresh corn kernels from 5 to 6 ears of corn (or substitute with thawed from frozen)
• 1/2 teaspoon kosher or coarse sea salt
• 1/4 cup fresh epazote leaves (chopped, or substitute with cilantro)
• 8 cups chicken broth
• 1 cup diced queso fresco

Instructions

1. 1

   In a soup pot set over medium-high heat, melt the butter with the oil. Once it sizzles, add the onion and chile and cook for 3 to 4 minutes, until completely wilted and beginning to brown.

2. 2

   Add the corn and salt, stir, and cook for another 3 minutes. Add the epazote or cilantro and stir.

3. 3

   Pour in the chicken broth and bring to a simmer. Then cover, reduce the heat to low, and cook for 7 to 8 minutes. Turn off the heat.

4. 4

   Pour the soup into bowls and serve hot. Top with queso fresco.