June Recipe: Mexican Street Corn Soup

Doug’s Mexican Street Corn Soup Recipe

We are loving all this fresh summer corn! Check out this recipe inspired by Mexican Street Corn for a lovely summer soup.

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Yields: 1/3 gallon Recipe inspired by Cuisine at Home Magazine

Serve hot or cold

Ingredients:

  • 8- 10 ears of fresh corn cut off the cob(puree half)

  • 1 bunch of scallions white & green parts

  • 3 garlic cloves minced

  • 5 cups chicken broth

  • 1/3 cup cornmeal

  • 2/3 cup sour cream

  • 1 tsp Chipotle chili powder

  • 1 tbs oil

  • 1/3 cup queso fresco crumbled

  • 1/3 cup heavy cream

  • 1 lime /cilantro/chile powder for garnish

Corn Soup Recipe:

  1. In a hearty bottom soup pot heat oil

  2. Add scallions and cook for 3-4 minutes

  3. Add Garlic and saute for 2 minutes

  4. Add corn pureed & whole kernels and stir for 5 minutes

  5. Add Chipotle chili powder

  6. Add chicken broth and bring to a simmer, stirring occasionally

  7. Sprinkle in cornmeal, stir constantly

  8. A sour cream

  9. Add cheese (queso fresco) and stir until cheese is melted

DinnerLeah RybakArapahoe Cafedinner, summer, recipe