Papa's Pepper Mexican Street Corn Soup
(Courtesy of Spencer from @spencerthecook from Instagram ... )
Flavor, flavor and more flavor (yes, with some great texture as well)! That is what makes food good! If food doesn't explode your senses, what's the point? That's the thought behind the creation of my Mexican street corn soup. I love a good Mexican Street Corn because of all the flavors and textures and now you can have all that in a delicious soup! When is the best time to make it? Now! When you can get fresh sweet corn from your garden or the local farmer's market. This rich, spicy, creamy soup is certain to please the entire family or wow your guests at your next family or work gathering!
2 29oz. cans of corn
6 Ears fresh corn on the cob, charred on the grill and cut off the cob.
1 Medium onion diced
4 Cloves garlic, minced
4T Butter
1\2C Heavy cream (optional)
1T Papa's Pepper premium spice blend
2T Chili powder
1T Cumin
2t Smoked paprika
Salt\Pepper to taste (this soup needs a healthy dose of salt!)
Pickled jalapenos and Cotija cheese for garnish
Pour entire contents of cans of corn into a Dutch oven over medium-high heat. Add onion and garlic and bring to a boil then reduce to simmer. Simmer for 20 minutes and then using an immersion blender, blend until smooth. Place a fine sieve into a mixing bowl and ladle the corn soup into the sieve to remove the corn kernel "skins" from the soup. You do not have to do this step but it does ensure that the soup has a very smooth, silky texture, and texture is important! Once all the soup has been worked through the sieve add it back to the Dutch oven over medium heat. Toast all the spices in a skillet over medium heat until fragrant and starting to change color. Add spices to soup along with butter, heavy cream and charred corn, stir to incorporate. Simmer over low heat for 10-15 minutes and serve hot with a healthy sprinkle of Cotija cheese and a few pickled jalapenos.
Note: If you do not have an immersion blender you can ladle soup into a counter top blender. Use extreme caution when blending hot liquids in a blender as the heat of the liquid being blended will create increased pressure in the blender!
2 29oz. cans of corn
6 Ears fresh corn on the cob, charred on the grill and cut off the cob.
1 Medium onion diced
4 Cloves garlic, minced
4T Butter
1\2C Heavy cream (optional)
1T Papa's Pepper premium spice blend
2T Chili powder
1T Cumin
2t Smoked paprika
Salt\Pepper to taste (this soup needs a healthy dose of salt!)
Pickled jalapenos and Cotija cheese for garnish
Pour entire contents of cans of corn into a Dutch oven over medium-high heat. Add onion and garlic and bring to a boil then reduce to simmer. Simmer for 20 minutes and then using an immersion blender, blend until smooth. Place a fine sieve into a mixing bowl and ladle the corn soup into the sieve to remove the corn kernel "skins" from the soup. You do not have to do this step but it does ensure that the soup has a very smooth, silky texture, and texture is important! Once all the soup has been worked through the sieve add it back to the Dutch oven over medium heat. Toast all the spices in a skillet over medium heat until fragrant and starting to change color. Add spices to soup along with butter, heavy cream and charred corn, stir to incorporate. Simmer over low heat for 10-15 minutes and serve hot with a healthy sprinkle of Cotija cheese and a few pickled jalapenos.
Note: If you do not have an immersion blender you can ladle soup into a counter top blender. Use extreme caution when blending hot liquids in a blender as the heat of the liquid being blended will create increased pressure in the blender!