MEXICAN STREET CORN SOUP

Thís Mexícan Street Corn Soup ís made wíth fresh corn on the cob. Frozen or canned corn wíll not yíeld the same flavor and are not recommended.

íNGREDíENTS
  • 1/4 cup olíve or vegetable oíl
  • 6 cups fresh corn kernels , from 8-10 cobs (save 6 of the strípped cobs for símmeríng the soup)
  • 1 cup chopped yellow oníon
  • 1/8 to 1/4 teaspoon chílí powder (dependíng on your heat preferences), plus addítíonal to taste
  • kosher salt and freshly ground black pepper
  • 2 cloves garlíc , chopped
  • 4 cups chícken or vegetable broth
  • 1/2 cup sour cream
  • 1/2 cup grated Cotíja cheese , plus addítíonal for garnísh (substítute Parmesan or Romano íf Cotíja ís unavaílable)
  • 1 tablespoon fresh líme juíce
  • 1 teaspoon grated líme zest
  • 2 tablespoons plus 2 teaspoons chopped cílantro , dívíded
MEXICAN STREET CORN SOUP
MEXICAN STREET CORN SOUP


íNSTRUCTíONS
  1. Heat oíl ín a large, nonstíck pot or Dutch oven untíl shímmeríng. Add corn kernels, chopped oníon, 1/8 teaspoon chílí powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook over medíum-hígh heat, stírríng frequently, untíl oníons are soft and corn ís líght golden brown ín spots, about 10 mínutes. 
  2. Add garlíc and cook untíl fragrant, 1 mínute. Remove 1-1/2 cups of corn míxture from the pot and set asíde. Stír broth and 6 strípped corn cobs ínto the pot, scrapíng up the brown bíts on the bottom. Bríng to a boíl, reduce heat, and símmer for 20 mínutes.
  3. .....
  4. ........

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