Fresh Mexican Corn Soup
 
Prep time
Cook time
Total time
 
This summery sweet corn soup combines all the flavours classic Mexican street-style grilled corn - smoky-sweet charred corn, salty cotija cheese, spicy cayenne and sour lime. A sprinkle of cilantro and chopped tomatoes may not be traditional, but they're also delicious! If you can't find cotija cheese, a creamy cow's milk feta will also do the trick.
Author:
Serves: 4
Ingredients
  • 3 ears fresh corn, husked and cleaned
  • 2 tsp olive oil
  • ¼ cup finely chopped red onion
  • 3 cups low-sodium chicken or vegetable broth
  • 1 cup milk
  • Salt and pepper
Garnishes:
  • Grilled corn (see Notes)
  • Chopped fresh cilantro
  • Crumbled cotija cheese (or crumbled feta)
  • Cayenne powder
  • Lime wedges
  • Diced tomatoes
Instructions
  1. Using a sharp knife, slice the kernels from 3 of the corn cobs into a medium bowl. Scrape as much of the remaining flesh from the cobs into the bowl, then discard the cobs.
  2. Pour the oil into the Blend and Cook Soup & Beverage Maker blender jar. Set the timer for 5 minutes, and the temperature on Medium. Once the oil is hot, add the onion. Cover and leave to cook until onion soft and translucent, stirring halfway through to ensure the onions are cooking evenly.
  3. When the timer goes off, add corn and broth to the blender jar. Set timer to 5 minutes and temperature on High. Once the mixture comes to a boil, reduce the heat to Medium, set the timer to 25 minutes and continue cooking until corn is bright yellow and tender.
  4. Once the cook time is completed, blend the soup on speed 1, gradually raising to speed 3, for about 5 minutes or until very smooth.
  5. Stir in the milk, and adjust seasoning with salt and pepper to taste. Serve the soup warm or chilled, as per your preference, accompanied by small bowls of various garnishes to allow everyone to top off their soup as they like.
Notes
To make the grilled corn, lightly brush a shucked ear of corn with olive oil, then cook on a hot grill over High heat for 2-3 minutes per side or until lightly charred. Let cool, then use a sharp knife to strip the kernels from the cob.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/?p=3971