Ingredients:

  • 3 Tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium jalapeño, seeded and minced
  • 2 Tbsp all-purpose flour
  • 4 cups sweet corn kernels (fresh or frozen)
  • 4 cups chicken or vegetable stock (low sodium)
  • 1 cup heavy cream (35% fat)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 Tbsp fresh lime juice
  • 4 oz Queso Fresco, crumbled (for garnish)
  • 1/2 cup fresh cilantro, roughly chopped (for garnish)

Instructions:

  1. Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and sauté until translucent, about 5–7 minutes.
  2. Add minced garlic and minced jalapeño to the pot; cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables. Stir constantly for 1 minute to cook out the raw flour taste, creating a light roux base.
  4. Add the corn kernels and stock. Bring the mixture to a gentle simmer, stirring occasionally. Reduce heat to low, cover, and cook for 15 minutes to allow the flavours to meld.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until it is almost completely smooth. (If using a standard blender, blend in batches, ensuring the lid vent is open and covered with a towel.)
  6. Return the pot to very low heat. Stir in the heavy cream, salt, and pepper. Heat through gently for 2–3 minutes; do not allow the soup to boil after adding the cream.
  7. Taste the soup and adjust seasoning with more salt or pepper as needed. Stir in the fresh lime juice for brightness.
  8. Ladle the hot soup into bowls. Garnish generously with crumbled Queso Fresco and chopped cilantro just before serving.