Mexican Street Corn Soup

Classic street food turned into the tastiest, most perfect soup ever!

I had this recipe saved and knew I'd get around to it eventually, but then my sister-in-law made it and I immediately threw it on the meal plan. It was everything I wanted and more - from someone who has yet to have Mexican street corn (which is also a recipe I have saved to get to eventually). This was perfectly spicy and the bacon and cotija cheese was the perfect amount of saltiness that was needed to balance it all out.

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What you need:

• 4 Tbsp. unsalted butter
• 1 small white onion, diced
• 1 jalapeno, minced
• 5 cloves minced garlic
• 3 Tbsp. all-purpose flour
• 2 tsp. ground cumin
• 1 tsp. chili powder
• 4 cups chicken broth
• 6 cups frozen corn
• 1 Tbsp. granulated sugar 
• 2 tsp. salt
• 1 1/2 cups heavy cream, half and half, or milk
• 1 cup freshly chopped cilantro
• 1/2 lb. bacon, cooked and crumbled
• 1/2 cup crumbled cotija cheese
• Sliced jalapeno for garnish (optional)

Directions:

1. In a large saucepan, melt butter over medium high heat. Add onions and jalapeno. Cook for 5 minutes or until softened.
2. Stir in garlic and cook for an additional minute.
3. Stir in flour, cumin, and chili powder. Cook for 1 to 2 minutes. 
4. Whisk in chicken broth until smooth. Bring to a boil and then add corn, sugar, and salt.
5. After it returns to a boil, reduce heat to low and simmer for about 10 minutes.
6. Stir in heavy cream and cilantro.
7. Serve with bacon, cotija, and jalapeno slices.

Recipe from The Stay at Home Chef

Soup is awesome and I really enjoy this Chicken Pot Pie Noodle Soup - it's got all the good parts of a pot pie, but no crust (which I love because I'm anti-crust!). In the same vein as this Mexican Street Corn Soup is this Jalapeno Popper Soup from Life Made Simple.