Mexican Street Corn Soup

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Adapted from the recipe by Amanda Biddle at stripedspatula.com

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

*Ingredients currently available at the farmers’ market

1/4 cup vegetable oil
8 ears of corn*, shucked and kernels cut from the cobs (save 6 cobs for simmering)
1 yellow onion*, chopped
¼ teaspoon of ancho chili powder (you can add more or less depending on how spicy you like it also paprika and cumin work in a pinch)
Kosher salt and black pepper
2 large garlic cloves*, chopped
4 cups chicken or vegetable broth
1/2 cup sour cream
1/2 cup grated dry/aged Cotija cheese (can sub parmesan or romano*)
Juice of 1 lime
1 teaspoon lemon zest
2 tablespoons plus 2 teaspoons chopped cilantro*, divided

Heat oil in a large nonstick pot. Add corn kernels, chopped onion, chili powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook over medium-high heat, stirring frequently until onions are soft and corn is lightly charred in spots; this should be about 8-10 minutes.
Add garlic and cook for about 1 minute, or until fragrant. Remove 1-1/2 cups of corn mixture from the pot and set aside in a small bowl. Stir broth and add 6 stripped corn cobs into the pot, scraping the brown bits on the bottom. Bring to a boil, reduce heat, and simmer for 20 minutes.
Using tongs, remove the corn cobs from the bowl and discard.
Add the sour cream and cheese. After stirring it together, transfer the soup to a blender (you may have to do this in multiple batches) and blend until smooth.
Transfer soup back into the pot, reheating it to your desired temperature. Stir in half the reserved corn, lime juice, and 2 tablespoons of cilantro. You can now season the soup with salt, pepper, and chili powder (or if subbing, your cumin and paprika).
In the small bowl, toss the remaining corn with lime zest and cilantro. Serve the soup, topped with extra cheese and corn mixture (I like to add sour cream as well!).