Mexican Street Corn Soup
1 cup chopped bacon, cooked and set aside
6 cups fresh corn kernels*
1 cup chopped yellow onion
2 chopped jalapenos
¼ tsp. ancho chili powder
5 cloves garlic, chopped
Salt, pepper, and oregano, to taste
4 cups chicken broth
½ cup sour cream
½ cup grated dry/aged Cotija cheese
1 squeeze fresh lime juice
1/4 cup chopped cilantro
*A few grocers carry fresh sweet corn off-season. If unavailable, substitute frozen corn.
Cook bacon until crisp in a Dutch oven or stockpot; remove bacon with a slotted spoon and set aside. Add corn and onions to the pot and cook in the remaining bacon fat over medium heat until corn starts to brown and the onions are translucent. Stir in jalapenos, chili powder, salt, pepper and oregano, followed by chicken broth. Increase heat to bring to bring to a boil. Reduce heat and simmer for 15 to 20 minutes. Stir in sour cream and Cotija cheese. Add the lime juice and return bacon to pot, stirring until combined. Serve in cups or bowls, garnished with cilantro. Casa Toro adds a side of tortilla chips.