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Street Corn Soup
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Photography by Haley Hazell for Edible San Diego
Ingredients
Serves 4-6
- 4 ears of corn, shucked and kerneled, cobs reserved
- 1 yellow onion, peeled and diced
- 3 small Yukon Gold potatoes, peeled and diced
- 2 carrots, peeled and diced
- ½ jalapeño, thinly sliced
- 1 quart of chicken or vegetable stock
- 1 lime
- 1 teaspoon of chili lime seasoning, such as Tajín
- ½ cup of crumbled cotija cheese
- 1 handful of cilantro leaves
Instructions
- Measure one cup of corn kernels and set side.
- In a large pot, melt butter over medium heat. Add onions, potatoes, carrots, jalapeño, and a big pinch of salt. Stir to coat and cook covered for 8-10 minutes, stirring occasionally.
- Add stock, 2 cups of water, and corn cobs to the pot. Simmer for 15 minutes covered.
- Add cut corn kernels (minus the reserved cup) to the pot and simmer for 5 minutes.
- Turn off the heat and remove corn cobs from the soup. Add the contents of the pot to a blender or use an immersion blender and blend the soup to desired consistency. For super creamy soup, strain blended soup using a fine mesh sieve. Salt to taste.
- In a small bowl, mix reserved cup of corn kernels, the juice of ½ lime and ½ teaspoon of chili lime seasoning. Toss to coat.
- Ladle soup into bowls. Top with seasoned corn kernels, a sprinkle of cotija and fresh cilantro leaves. Dig in!
Haley Hazell
As a freelance food stylist, visual designer and recipe developer, for Haley it is all about balance – balancing careers, tastes and textures. Haley attended culinary school at San Francisco Cooking School and recently relocated to San Diego, where she is getting to know this amazing county one taco shop at a time. She loves to cook and eat with the seasons, letting the amazing peak produce from her local farmers market inspire her recipe writing. To her, simple and delicious recipes start with quality ingredients and end with full bellies and plates licked clean. You can follow her work on Instagram at @haley.hazell
