Soup Base

NutritionSortLoading...
Loading...

2 lbs frozen corn, thawed/defrosted, divided

2 tablespoons butter and/or extra-virgin olive oil

1 onion (red, white, or yellow)

1-3 jalapeno peppers OR 1-2 poblano peppers + hot sauce to taste

4 cloves garlic, chopped

½ teaspoon ground cumin

4 cups vegetable broth (one 32-oz carton)

Select allAdd

SortLoading...
Loading...

Flavorings: Use some or all

½ cup sour cream (one 8-oz carton)

1 lime, juice and zest OR 1-2 tbsp lime juice

1-2 tablespoons fish sauce OR soy sauce

1 tablespoon soy sauce (if also using fish sauce)

1-2 tablespoons liquid smoke

2-3 tablespoons white miso paste

2-4 tablespoons mayonnaise

Hot sauce to taste (recommended: cholula, sriracha, any flavor of tabasco)

salt

black pepper

cayenne pepper

chili powder

crushed red pepper flakes

smoked paprika

sweet paprika

Select allAdd

SortLoading...
Loading...

Toppings: Use some or all

½ bunch cilantro or to taste, chopped

1 round queso fresco (or 1 cup cotija), crumbled (omit salt + soy sauce if using cotija)

Chopped avocado

Cooked, crumbled bacon (pork, turkey, or vegetarian)

Select allAdd

1. Melt butter (+ bacon grease, if using bacon, or olive oil) in a large pan over medium-high heat.

2. Add 2 cups of the corn, toss and let it sit cooking until lightly charred, about 6-10 minutes. Mix it up and let it char again, about 6-10 minutes. While the corn cooks, chop the pepper(s) and onion. Transfer cooked corn to a large bowl and set aside.

3. In the same pan, add more butter or olive oil if needed, then add the onions and peppers and cook until the onions are tender, about 13-15 minutes. While the onions and peppers cook, mince the garlic.

4. When onions and peppers are cooked, add the garlic and cumin and cook until fragrant, about 1 minute.

5. Add the broth, cooked onion/pepper/garlic, and uncooked corn to a large stockpot; bring to a boil, reduce the heat and simmer for 10 minutes. While the broth simmers, whisk or stir together all desired flavorings in a small bowl.

6. When the broth has simmered for 10 minutes, add the flavoring mixture, then puree partially or completely with a stick blender or in a blender or food processor.

7. Stir in the charred corn. Serve topped with all desired toppings (or stir in everything except chopped avocado for easy reheating later).