Servings: 6

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 parsley, chopped (optional)

salt, pepper and cayenne to taste

1/4 cup cotija (or queso fresco, or feta, etc.), crumbled

Directions

Step 1: Melt the butter in a large sauce pan over medium-high heat, add the 2 cups of 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.

Step 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.

Step 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.

Step 4: Add the charred corn, sour cream lime juice, fish sauce, miso paste and parsley before seasoning with salt and pepper to taste and serving topped with crumbled cheese!

Step 5: Hint; If you are using corn from the cob, after you have cut the kernels from the cob scrape all of the juices from the cob with the back of a knife!Option: Simmer the cobs of corn in the broth for 15-20 minutes before using the broth to infuse it with even more corn flavour!

Step 6: Hint 2: Start by cooking 4 strips bacon until crispy, set aside and using the 2 tablespoons of the grease in addition to the butter to cook the corn and garnish the soup with the crumbled bacon!Option: Add extra jalapeno peppers to taste!

Step 7: Hint 3:  Add diced avocado!