📖 Instructions

1. Prep the Corn: If using fresh corn, shuck the ears and remove the silk. Grill the corn over medium heat, turning occasionally, until kernels are lightly charred (about 8-10 minutes). Alternatively, you can use frozen corn, thawed.
2. Cut the Kernels: Once the corn is cool enough to handle, cut the kernels off the cob using a sharp knife. Set aside. If using frozen corn, skip grilling and simply measure out the required amount.
3. Sauté Aromatics: In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and sauté until softened and translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
4. Add Stock and Corn: Pour in vegetable or chicken broth. Add the grilled corn kernels (or thawed frozen corn). Bring to a simmer.
5. Blend for Creaminess: Using an immersion blender, carefully blend about half of the soup until smooth. This will create a creamy base while leaving some kernels whole for texture. If you don't have an immersion blender, you can transfer the soup in batches to a regular blender, being cautious of the hot liquid. Pro tip: vent the blender lid to prevent explosions!
6. Stir in Cheese and Lime: Stir in cream cheese, cotija cheese (or queso fresco), lime juice, chili powder, and smoked paprika. Season with salt and pepper to taste.
7. Simmer and Thicken: Continue to simmer the soup for another 5-10 minutes, allowing the flavors to meld together and the soup to thicken slightly. If the soup is too thick, add a little more broth to reach your desired consistency.
8. Garnish and Serve: Ladle the soup into bowls. Garnish with fresh cilantro, a sprinkle of chili powder, an extra dollop of cream cheese or Mexican crema, and a lime wedge. Serve hot and enjoy! I like to add a little swirl of hot sauce too – adds a nice kick!