What a treat this Sweet Corn Soup With Spicy Tortilla Garnish is! The very first spoonful transported me right to the heart of Mexico!
I spent a year as an exchange student in Mexico City. The midday meal, the largest of the day always started with a soup. And while I don't recall an exact soup like this all the flavours of Mexico abound in this bowl!
Fresh corn is really key here because you need the cobs to simmer in the broth. The corn stock really defines the flavour here.
Add in Sweet corn, some Jalapeno pepper, Cilantro and crispy crushed tortilla chips and it doesn't get much more Mexican than that.
A dash of fresh lime juice at the point of serving really brightens the overall taste as well.
I served it with these Dinner Rolls partly because I love them and partly because if it was spicier than I anticipated the bread will quiet the fiery jalapenos.
I know it is a bit hard to imagine not just eating corn on the cob when sweet corn is in season but if like Mexican food you won't be sorry you switched it up!
Wine Pairing with Sweet Corn Soup With Spicy Tortilla Garnish
Well... again... this seems to be best suited to a Corona with a lime wedge! But an unoaked Chardonnay would work here or a Pinot Grigio. On the red side try a Zinfandel or Beaujolais.
Sweet Corn Soup with Spicy Tortilla Garnish
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Save Print Pin FacebookIngredients
- 6 medium ears fresh corn about 3 ½ cups of kernels
- 4 cups chicken broth
- 1 cup water
- 1 small bunch cilantro remove stems and reserve, reserve leaves
- ½ teaspoon salt
- 2 tablespoon unsalted butter
- 1 ½ cups sweet onion, chopped
- 2 cloves garlic, minced
- 1 ½ teaspoon jalapeno pepper, minced, seeded reserve a few pieces to garnish soup
- ¼ teaspoon ancho chile powder can substitute regular chili powder
- 1 teaspoon lime zest
- 1 teaspoon fresh lime juice plus more fresh lime wedges for garnish
- salt and pepper to taste
- ½ cup coarsely crushed Lime Tostito chips or any spicy corn chip
Instructions
- Remove kernels from the cob. Break cobs in half and place in a large pot with broth and water. Add cilantro stems and ½ teaspoon salt. Bring to a boil, reduce heat and simmer 25 minutes.
- Strain liquid into 4 cup measuring cup and discard solids. Add water if necessary to make up the 4 cups.
- Melt butter in a large saucepan over-medium high heat. Add onion and cook about 8 minutes til translucent. Add garlic, jalapeno, chile power and lime zest. Stir and cook 1 minutes.
- Blend 2 cups of corn kernels and 1 cup corn broth and blend until almost smooth. Add to the saucepan with the onion mixture. Add remaining 3 cups corn broth and 1 ½ cups corn. Bring to a simmer.
- Add lime juice and ⅓ cup chopped cilantro leaves.
- Add salt and pepper to taste. Add more lime juice if desired.
- Divide among 6 bowls and garnish with jalapeno, more cilantro and crushed Tostitos.
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