Street Corn Soup
  • Alaina Hinkle

Street Corn Soup

I don't know about you but I LOVE street corn. If you have never had it... boy you are missing out. I mean corn that is baked, smothered in cilantro/Mexican cheese goodness--- SIGN THIS GIRL UP! So naturally I had to make it a soup, I mean all those flavors melded into one big pot of yum? Okay now DOUBLE sign me up! With a soup you can cook in under 40 minutes & has leftovers for lunches during the week... I am not sure why you aren't currently making it RIGHT NOW.... enjoy :)

Ingredients:

Makes 6 servings


2 cans of sweet corn drained

2 jalp, deseeded & chopped finely

1/2 yellow onion chopped finely

3 garlic cloves minced

3 tbsp olive oil

2 cups frozen plain corn

1/2 tsp chili powder & 1/4 ancho chille powder

48oz chicken broth

3/4 cup greek yogurt

1 8oz block of Cotija cheese

1/2 cup chopped cilantro finely

1 15 oz can of spicy black beans

1 lime

2 tsp salt

Directions:

1. In a large soup pot add in 3 tbsp olive oil & turn on medium heat. Add in the garlic cloves minced, onion chopped finely & the jalapeños chopped finely as well, deseeded. Let it cook, simmer & brown for 5 minutes. Continue to stir it in order for it not to burn, then add in the 2 cans of sweet corn drained & mix throughly within the rest of the mixture & regular frozen corn. Cook for another 5 minutes, till the corn starts to get charred & browned. Season with salt & pepper.


2. Then add in the chicken broth, 2 tsp salt, chili powder & ancho Chile powder, Stir until fully combined, then bring to a boil, then turn down to medium heat for it to simmer for 20 minutes.


3. Next take out 2 cups of the mixture( corn, onion, jalapeños, garlic) and set aside, then you will either immersion blend the rest in your pot or pour the rest into a blender on high until full incorporated & then pour back into the soup pot if put in blender. Then pour back in the mixture you set aside & turn onto medium heat (not boiling).


4.After, you will break apart half the block of the Cotija cheese & sprinkle it into the soup. Reserve the 2nd half for sprinkling on top of the soup. Then add in the greek yogurt, spicy black beans drained, chopped cilantro & mix until combined. Then cook & allow to simmer for another 5-10 minutes. Then stir in lime juice & let simmer for a few more minutes.


5. Then serve with ALL THE TOPPINGS, like, more Cotija cheese, cilantro, jalapeños, sour cream and bacon on top!! Add them all, add a few... options are endless!


When you make this recipe please make sure you tag me @honestfoodie_blog and #honestgrubhonestfoodie I love to share what you create!!

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