Ingredients:

  • 2 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, diced
  • 5 cups Fresh Corn Kernels (or high-quality frozen corn, thawed)
  • 1 large Jalapeño, finely diced
  • 4 cloves Garlic, minced
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 6 cups Low-Sodium Chicken or Vegetable Broth
  • 1 medium Russet or Yukon Gold Potato, peeled and diced (about 6 oz)
  • 1 cup Whole Milk
  • 1/2 cup Heavy Cream (Double Cream)
  • 2 Tbsp Freshly squeezed Lime Juice
  • 1/2 cup Cotija Cheese, crumbled (or finely grated Parmesan)
  • 1/4 cup Fresh Cilantro, chopped
  • Chili Powder or Tajín seasoning (for dusting)
  • 6 Lime wedges (for serving)

Instructions:

  1. Prep the Ingredients: Strip the corn kernels from the cobs (if using fresh). Dice the onion, jalapeño, and potato. Reserve 1 cup (150 g) of corn kernels for texture later.
  2. Char the Corn: Melt the butter in a heavy-bottomed pot over medium-high heat. Add the remaining 4 cups of corn kernels. Cook, stirring infrequently, until kernels begin to blister and char lightly, about 5–8 minutes, developing the essential smoky flavor.
  3. Sauté Aromatics: Reduce heat to medium. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the diced jalapeño and garlic; cook for 1 minute until fragrant.
  4. Bloom the Spices: Stir in the cumin, smoked paprika, salt, and pepper. Cook for 30 seconds until the spices are aromatic.
  5. Simmer the Base: Pour in the chicken/vegetable broth and add the diced potato. Bring the mixture to a boil, then reduce heat immediately to low and simmer gently, covered, for 15 minutes, or until the potatoes are fork-tender.
  6. Blend the Soup: Carefully transfer the hot soup mixture to a high-speed blender (or use an immersion blender). Blend until completely smooth and velvety. (Note: Remove the small cap from the blender lid and cover the opening with a kitchen towel to allow steam to escape when blending hot liquids).
  7. Return and Add Texture: Pour the blended soup back into the clean pot. Add the reserved 1 cup of corn kernels for textural contrast. Simmer for 5 more minutes to cook the fresh kernels through.
  8. Enrich and Adjust: Stir in the whole milk and heavy cream. Heat through gently, ensuring the soup does not come to a full boil after adding the dairy.
  9. Balance the Flavour: Stir in the fresh lime juice. Taste and adjust seasoning (add more salt, pepper, or lime juice as needed).
  10. Garnish and Serve: Ladle the hot soup into bowls. Garnish liberally with crumbled Cotija cheese, fresh cilantro, and a dusting of chili powder or Tajín. Serve immediately with lime wedges.