All of the wonderful flavours of Mexican vogue street corn in soup form! Yum!
Mexican street corn, grilled corn on the cob all slathered with butter, mayo, lime juice, seasoning and fragmented cheese, is one among my favorite foods and that I was recently thinking that it'd be sensible within the style of a tasty soup!
This soup contains a base of, you guessed it, corn and each contemporary and frozen work however contemporary is that the best! I prefer to feature the corn to the soup in 2 ways in which, I prefer to puree the corn into thereforeup t build it nice and thick however I additionally just like the flavour and texture of the total kernels so I grill or char a number of the corn and leave it whole.
The flavours of the Mexican street corn ar engineered up with the butter, sour cream, juice and fragmented cheese! Heat is supplemental within the style of jalapeno peppers and a garnish of seasoning and that I wish to kick up the flavour with successful of fish sauce and miso paste that adds umami! after all I couldn't build this thereforeup while not bacon and that I nearly want nice huge chunks of avocado! This Mexican street corn soup is nice either heat or chilled so it’s good all year round!
INGREDIENTS :
- 2 cups corn
- 4 cups chicken broth or vegetable broth
- 4 cups corn
- 1/2 cup sour cream
- 1 onion, diced
- 1 lime, juice and zest
- 1 jalapeno pepper, finely diced
- 4 cloves garlic, chopped
- 2 tablespoons butter
- 1/2 teaspoon cumin, toasted and ground
- 1 tablespoon fish sauce (optional)
- 2 tablespoon white miso paste (optional)
- 2 tablespoons cilantro, chopped (optional)
- salt, pepper and cayenne to taste
- 1/4 cup cotija (or queso fresco, or feta, etc.), crumbled
INSTRUCTIONS :
- Melt the butter in a large sauce pan over medium-high heat, add the corn, toss and let it sit cooking until lightly charred, about 6-10 minutes, mix it up and let it char again, about 6-10 minutes, before setting aside.
- Add the onions and jalapeno and cook until the onions are tender, about 3-15 minutes, before adding the garlic and cumin and cooking until fragrant, about a minute.
- Add the broth and uncooked corn, bring to a boil, reduce the heat and simmer for 10 minutes before pureeing, partially or completely, with a stick blender or in a blender or food processor.
- Add the charred corn, sour cream lime juice, fish sauce, miso paste and cilantro before seasoning with salt and pepper to taste and serving topped with crumbled cheese!
0 Comments