[Homemade] Mexican street corn soup with blackened corn, cilantro, crispy bacon, cotija, and jalapeno from my garden
[Homemade] Mexican street corn soup with blackened corn, cilantro, crispy bacon, cotija, and jalapeno from my garden
by smugmisswoodhouse
12 Comments
smugmisswoodhouse
Mexican street corn soup
– 1/2 lb bacon – drippings from cooked bacon – 2 cups corn – 1 onion, diced – 2 jalapeno peppers, 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 – 2 tablespoons of cilantro, chopped – salt, pepper and cayenne to taste – 1/4 cup cotija (or queso fresco, or feta, etc.), crumbled
Prepare bacon in a cast iron skillet or medium-sized pot. Reserve some of the drippings and blacken 2 cups of corn in this. Once lightly charred, about 6-10 minutes, mix it up and let it char again, about 6-10 minutes, before setting aside.
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.
Add the broth and uncooked corn, bring to a boil, reduce the heat and simmer for 10 minutes before pureeing, partially or completely, with an immersion blender or in a blender or food processor.
Add the charred corn, sour cream lime juice, fish sauce, miso paste and cilantro before seasoning with salt and pepper to taste and serve topped with crumbled cheese.
Tip: 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!
Option: Add extra jalapeno peppers to taste!
Iceberg090283
that looks divvviineeeee
EveningReflection344
Damn that looks so good!
bigby2010
You were obviously not messing around today.
cherylfit50
I don’t really like corn. Do you think black-eyed peas or even chickpeas would be a good substitute?
Your soup looks so tasty!
Fiswife
Looks delicious
MsNeedAdvice
That looks great! But was quivering if I could forgo the fish/miso paste?? My SO isn’t a big fish person and I don’t want to scare them away with the umami lol
SincerelyBernadette
Yummmm!
Affectionate-Tea-975
That sounds and looks incredible!
JonBunne
I’d have switched out the bacon for a little bit of Jamón but other than that it looks amazing.
baxterhan
What a great photo of a well presented tasty sounding dish. Saved for later.
12 Comments
Mexican street corn soup
– 1/2 lb bacon
– drippings from cooked bacon
– 2 cups corn
– 1 onion, diced
– 2 jalapeno peppers, 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
– 2 tablespoons of cilantro, chopped
– salt, pepper and cayenne to taste
– 1/4 cup cotija (or queso fresco, or feta, etc.), crumbled
Prepare bacon in a cast iron skillet or medium-sized pot. Reserve some of the drippings and blacken 2 cups of corn in this. Once lightly charred, about 6-10 minutes, mix it up and let it char again, about 6-10 minutes, before setting aside.
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.
Add the broth and uncooked corn, bring to a boil, reduce the heat and simmer for 10 minutes before pureeing, partially or completely, with an immersion blender or in a blender or food processor.
Add the charred corn, sour cream lime juice, fish sauce, miso paste and cilantro before seasoning with salt and pepper to taste and serve topped with crumbled cheese.
Tip: 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!
Option: Add extra jalapeno peppers to taste!
that looks divvviineeeee
Damn that looks so good!
You were obviously not messing around today.
I don’t really like corn. Do you think black-eyed peas or even chickpeas would be a good substitute?
Your soup looks so tasty!
Looks delicious
That looks great! But was quivering if I could forgo the fish/miso paste?? My SO isn’t a big fish person and I don’t want to scare them away with the umami lol
Yummmm!
That sounds and looks incredible!
I’d have switched out the bacon for a little bit of Jamón but other than that it looks amazing.
What a great photo of a well presented tasty sounding dish. Saved for later.
Delishious!