Ingredients
3 tbsp. extra-virgin olive oil
5 cloves garlic, minced
6 c. corn kernels (from about 8 ears)
Kosher salt
2 c. low-sodium chicken or vegetable broth
1/2 tsp. chili powder
1/2 tsp. dried oregano
1/4 tsp. ground cumin
2 tbsp. heavy cream
1 tsp. finely grated lime zest, plus 4 tbsp. fresh lime juice, divided
1/2 c. crumbled cotija cheese
2 tbsp. finely chopped fresh cilantro leaves
Freshly ground black pepper
1/3 c. Mexican crema or sour cream
Sweet paprika, for garnish
Sliced jalapeño, for garnish
Preparation
Step 1Heat oil in a medium saucepan over medium-high. Add garlic and cook, stirring, until garlic is fragrant and light golden, 1 to 2 minutes. Add corn and ½ teaspoon salt and cook, stirring frequently, until corn is bright and crisp tender, about 3 minutes. Transfer 1½ cups of the corn to a medium heatproof bowl; set aside.Step 2Add broth, chili powder, oregano, cumin, and ¼ teaspoon salt to saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until corn is tender and flavors meld, about 10 minutes. Remove from the heat and let cool slightly.Step 3Working in batches, if necessary, transfer the soup to a blender and carefully puree until smooth, about 30 seconds. Return soup to pot and stir in heavy cream and 3 tablespoons lime juice. Rewarm soup over medium, if necessary, and season with salt and pepper to taste.Step 4Combine reserved corn mixture with lime zest, remaining 1 tablespoon lime juice, cotija, cilantro, and ¼ teaspoon each salt and pepper.Step 5Ladle soup into bowls and top with spoonfuls of corn mixture. Drizzle with crema, sprinkle with paprika, and top with jalapeño.
