ingredients

Makes 6-8 servings

• 4 tablespoons butter
• 1 small white onion chopped
• 1 jalapeno minced
• 5 cloves garlic crushed
• 3 tablespoons flour
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 4 cups salted water
• 6 cups frozen corn kernels
• 1 1/2 tablespoon sugar
• 2 teaspoons salt
• 1 1/2 cups heavy cream, half and half, or milk
• 1 cup freshly chopped cilantro, set aside a few tbsp for topping
• cojita cheese for topping

instructions

1. Melt the butter in a large saucepan over medium high heat.
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2. Add in the onions and minced jalapeno and sauté for about 5 minutes.
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3. Then, stir in garlic and cook an additional 1 minute.
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4. Stir in the flour, cumin, and chili powder and cook 1-2 minutes.
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5. Whisk in the salted water until smooth and bring to a boil.
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6. Then, add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
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7. Remove from heat. Stir in cream and cilantro. Serve topped cojita and cilantro.
   

Notes:
– Blended it a bit with immersion blender, don’t do that next time unless you’re gonna completely blend it.
– Dan loved it!

From: https://thestayathomechef.com/mexican-street-corn-soup/
Video at the site on making it