MEXICAN STREET CORN SOUP RECIPE

All the wonderful flavors of the Mexican vogue corn Road within the kind of soup! Yum!

Mexican street corn, grilled corn within the Tongau all moored with butter, Mayo, lime juice, flavourer and crushed cheese, is one in every of my favorite foods and that i recently thought that it might be smart within the kind of a delicious soup! 

MEXICAN STREET CORN SOUP RECIPE
MEXICAN STREET CORN SOUP RECIPE

This soup encompasses a base, you guessed it, corn and each recent and frozen work however recent is that the best! i would like to feature corn into the soup in 2 ways that, i would like the corn puree into the t thusup creating it nice and thick however I conjointly love the flavour and texture of the complete kernel so I grill or char some corn and leave it Overall. 

Flavors of Mexican corn roads area unit made with butter, sour cream, juice and crushed cheese! heatth} could be added within the kind of jalapeno peppers and a chili powder garnish and that i wish to kick with a style with a fish-sauce hit and miso paste that adds umami! in fact i could not create this soup while not Bacon and that i nearly would like a pleasant massive chunk of avocado! This Mexican corn soup is a nice road either warm or cold creating it good all year round!

MEXICAN STREET CORN SOUP RECIPE

INGREDIENTS:

  • 2 tablespoons butter
  • 2 cups corn
  • 1 onion, diced
  • 1 jalapeno pepper, finely diced
  • 4 cloves garlic, chopped
  • 1/2 teaspoon cumin, toasted and ground
  • 4 cups chicken broth or vegetable broth
  • 4 cups corn
  • 1/2 cup sour cream
  • 1 lime, juice and zest
  • 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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!

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