📖 Instructions

1. Prep the Corn: Shuck the corn and remove the silks. You can grill the corn for a more authentic charred flavor. This enhances the overall taste, remeber it should look lightly charred
2. Char the Corn (Optional): Grill the corn on medium-high heat, turning occasionally, until lightly charred on all sides. This usually takes about 8-10 minutes. If you don't have a grill, you can char them under a broiler, in the oven, turning every few minutes. You can also skip this step if you're short on time, but I highly recomend doing it!
3. Cut the Corn: Once the corn is cool enough to handle, cut the kernels off the cob using a sharp knife. Try to get as much kernel as possible.
4. Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Then, add the minced garlic and jalapeño (if using) and cook for another minute until fragrant. The onions shoud appear transluscent.
5. Add Broth and Corn: Pour in the vegetable broth (or chicken broth, if you prefer) and add the corn kernels. Bring the mixture to a simmer.
6. Simmer: Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes to allow the flavors to meld together. This also allows the corn to release more of its sweetness into the broth. I like to check on it every 5 minutes to make sure the corn is not sticking to the pot.
7. Blend (Optional): For a creamier soup, use an immersion blender to partially blend the soup until it reaches your desired consistency. Alternatively, you can carefully transfer some of the soup to a regular blender and blend until smooth, then return it to the pot. Be careful when blending hot liquids!
8. Stir in Cream and Seasonings: Stir in the heavy cream (or coconut cream for a vegan option), lime juice, chili powder, cumin, and salt. Taste and adjust the seasonings as needed. Add more chili powder for extra spice, or a pinch of sugar to balance the flavors.
9. Add cotija cheese: Add in the cotija cheese and stir until melted.
10. Garnish and Serve: Ladle the soup into bowls and garnish with chopped cilantro, crumbled cotija cheese, a drizzle of hot sauce (if desired), and a lime wedge. Serve immediately and enjoy! Pro tip: save some cheese and cilantro to add on top when it is done.
11. Enjoy: You have now completed this delicous recipe. Hopefully you have enjoyed it.