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