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
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!