6cupscorn kernelsI used frozen, you can also use canned or fresh
1cupsweet onionchopped
1jalapenochopped *optional
1/2teaspoonchili powder
1/2teaspooncumin
1/4tsppaprika
6garlic cloveschopped
4cupslow sodium chicken or vegetable brothone large carton
1cupFlorida Milk - I used 2%
1/2cupqueso fresco cheeseplus additional for garnish (if you can find Cotija use that!)
juice from one lime
2tablespoonscilantrochopped + more for garnish
Instructions
Heat oil in a large, nonstick pot or cast iron Dutch oven.
Add onion and jalapeno and saute until onions are translucent.
Add corn kernels and seasonings. Cook over medium-high heat for 8-10 minutes, stirring frequently.
Add garlic and cook until fragrant.
Remove 1-1/2 cups of corn mixture from the pot and set aside.
Stir broth, milk, and cheese and simmer for 20 minutes.
Transfer soup to a blender or food processor (in batches, depending on the size of your unit for safety) to puree until smooth. *You can also use an immersion blender
Return soup to pot and if needed, gently reheat to desired serving temperature. Stir in half (3/4 cup) of the reserved corn mixture, lime juice, and 2 tablespoons chopped cilantro. Season to taste with salt and pepper if needed.
Use the remaining corn as a garnish with cilantro and additional cheese.
Enjoy!
Notes
If fresh corn is in season, use that...Grill it so it's charred!