Mexican Street Corn Soup

Prep Time: 10 mins | Cook Time: 10 minutes | Course: Dinner | Servings: 6

Corn and cumin-scented cream soup with lime, cotija cheese, cilantro and a jalapeno garnish. Everything you love in Mexican street corn, but in a creamy flavorful soup. Inspired by Rachel Farnsworth of The Stay at Home Chef.

4 Tbsp butter

1 onion, chopped

1 jalapeno, minced

5 cloves garlic, minced

3 Tbsp flour

2 tsp cumin

1 tsp chili powder

2 tsp salt

1 quart chicken stock

6 cups corn, frozen is fine

1 ½ cups heavy cream

½ lime, juiced

¼ cup cilantro

½ cup cotija cheese

Melt the butter in a stockpot over medium heat, stir in the onion, jalapeno and garlic and let sweat for 4-5 minutes. Add in the flour, cumin, chili powder and salt. Stir into veggies and add the chicken stock, corn and cream, bringing to a simmer. Squeeze lime juice on top and serve with the cilantro and cotija cheese as a garnish as well as additional jalapeno as desired.