Street Corn Soup (Print)

A rich and flavorful soup styled after street corn. Loaded with poblano peppers, cotija cheese, and a pinch of chile spice.

# Ingredients:

01 - 1 medium yellow onion, minced.
02 - 4 tablespoons of butter.
03 - 1 poblano pepper, diced.
04 - 1 celery stalk, diced.
05 - 4 minced garlic cloves.
06 - 1 teaspoon of dried oregano.
07 - 1 tablespoon chili powder.
08 - Three medium Yukon Gold potatoes, chopped.
09 - 4 cups of chicken broth.
10 - 1 cup of cream (heavy).
11 - 6 cups of corn—fresh or frozen works.
12 - 2 teaspoons of sugar.
13 - A tablespoon of lime juice.
14 - Half a cup of cotija cheese.
15 - 1/4 cup of minced cilantro.
16 - Half a cup of Mexican crema or sour cream.

# Steps:

01 - Heat the butter, toss in the onion, celery, and poblano with some salt and pepper. Cook for about 7 minutes, or until softened.
02 - Toss the garlic, oregano, and chili powder into the pot. Stir and let it cook for 60 seconds.
03 - Pour in the stock and add the diced potatoes. Bring it to a simmer, and cook until the potatoes soften—about 15 minutes.
04 - Mix in the corn, cream, and sugar. Let it cook for 5 minutes.
05 - Blend a cup and a half of the soup, then add it back into the pot.
06 - Mix in the lime juice, cilantro, and cotija cheese. Adjust the salt and pepper to taste.

# Notes:

01 - Garnish with more cotija, crema, cilantro, or a sprinkle of chili powder.
02 - Serve alongside lime wedges.

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