MEXICAN STREET CORN SOUP

Mexican Street Corn Soup image

Provided by barbara lentz @blentz8

Number Of Ingredients 14

6 - ears of corn
6 cup(s) chicken stock
2 tablespoon(s) butter
1 tablespoon(s) olive oil
1 large onion diced
3 small jalapenos seeded and chopped
6 clove(s) garlic minced
1 teaspoon(s) cumin
1/2 cup(s) sour cream
4 tablespoon(s) mayonnaise
- salt to taste
1 medium lime juiced
1/2 cup(s) cilantro chopped
1 cup(s) queso fresco crumbled

Steps:

Place the chicken stock in a large pot. Bring to a boil and cook the corn until tender about 6 minutes. Remove corn from stock and reserve the stock. Slice the corn off the ears and set aside.
Melt the butter in a large skillet. Add the corn and stir over high heat until corn has a light char on it. Remove from heat and set aside.
Place the olive oil in a large Dutch oven. Add the onion and jalapenos and saute until softened. Add the garlic and saute seconds. Add the reserved chicken stock and cumin. Season with salt to taste.
Whisk in the sour cream and mayonnaise. Cook 3 minutes. Stir in the corn and add the lime juice. Cook until warmed through Top with cilantro and Queso crumbles