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.

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