MEXICAN

Street Corn Soup

Why you'll love it

This soup is inspired by the delicious flavors of Elote and recreated into soup form!

What you need:

chili powder cayenne pepper kosher salt ground black pepper vegetable broth Yukon potatoes frozen corn cream cheese poblano pepper cotija cheese

Heat

Heat avocado oil in a dutch oven. Cook onion and then add garlic & seasonings. Cook for another minute. Add potatoes & broth. Bring to a boil. Cook for 15 min.

1

Add

While soup is cooking, cook corn & poblano peppers for 4-5 min. After soup has simmered for 15 min., add remaining corn and cook for another 5 minutes.

2

Assemble

Blend soup for 10-second intervals with immersion blender until most of the potatoes have been broken up. Add in the cream cheese and stir to melt.

3

Serve

To serve, top each bowl with the corn and poblano mixture, cotija cheese, 1 tablespoon of cilantro, and the juice of ¼ lime.

4

Be sure to tag us on social @TheCheeseKnees_  if you make this recipe!

enjoy!