Ingredients
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4 cups corn kernels (fresh, frozen, or canned)
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1 tbsp olive oil
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1 small onion, diced
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3 cloves garlic, minced
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1 jalapeño, seeded & diced (optional for heat)
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4 cups chicken or vegetable broth
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1 cup heavy cream (or half & half)
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1/2 cup mayonnaise
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1/2 cup cotija cheese (or feta), crumbled
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1 tsp chili powder
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1/2 tsp smoked paprika
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Juice of 1 lime
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Salt & pepper, to taste
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Fresh cilantro, chopped (for garnish)
Instructions
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Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño; sauté until softened.
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Stir in corn kernels and cook for 5 minutes, allowing them to lightly char.
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Pour in broth and bring to a simmer. Cook for 10–15 minutes.
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Reduce heat, then stir in heavy cream, mayonnaise, cotija cheese, chili powder, paprika, lime juice, salt, and pepper.
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Simmer gently until creamy and well combined.
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Ladle into bowls and garnish with extra cotija, cilantro, lime wedges, and a sprinkle of chili powder.
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Serve hot with tortilla chips or crusty bread.