Mexican Street Corn Soup | Just A Pinch Recipes
Place the chicken stock in a large pot. Bring to a boil and cook the corn until tender about 6 minutes. Remove corn from stock and reserve the stock. Slice the corn off the...
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Cooking tools:
- Dutch oven
- Stockpot
- Skillet
- Chef's knife
- Cutting board
- Whisk
- Wooden spoon
- Slotted spoon
- Stove
Ingredients
- 6 ears of corn
- 6 cup(s) chicken stock
- 2 tablespoon(s) butter
- 1 tablespoon(s) olive oil
- 1 large onion diced
- 3 small jalapenos seeded and chopped
- 6 clove(s) garlic minced
- 1 teaspoon(s) cumin
- 1/2 cup(s) sour cream
- 4 tablespoon(s) mayonnaise
- - salt to taste
- 1 medium lime juiced
- 1/2 cup(s) cilantro chopped
- 1 cup(s) queso fresco crumbled
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