Mexican Street Corn Soup

This is a soup inspired by Mexican Street Corn, kind of like this corn salad- Esquites.  I don't think this soup is a thing in Mexico; but it's still SO delicious.  I loved this so much.  There were some leftovers and those tasted even better.  Lime juice isn't included in the original recipe, but I served this with lime wedges and it really took it to the next level.  The bacon was tasty, although I'm pretty sure it's not part of actual Mexican street corn.  Lol.  I can't get the right kind of cheese here; cotija, so crumbled feta makes a great substitute.  

Mexican Street Corn Soup

adapted from The Stay at Home Chef

4 tablespoons butter
1 small white onion, chopped
1 jalapeno, minced (remove seeds/ribs for less heat)
4-5 cloves garlic, crushed
3 tablespoons flour
2 teaspoons ground cumin
1 teaspoon chili powder
4 cups chicken stock
6 cups frozen corn kernels
1 teaspoon sugar
1 teaspoon salt- or to taste
1½ cups heavy cream, half and half, or whole milk (I used a mix of cream and milk)
1 cup freshly chopped cilantro

Toppings:
6 slices bacon, cooked and crumbled
½ cup crumbled cotija or feta cheese
1 jalapeno, sliced

avocado, slices

chopped cilantro

lime wedges

1.  Melt the butter in a large saucepan over medium high heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute.

2.  Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Whisk in the chicken stock until smooth and bring to a boil. Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.

3.  Stir in cream or milk and cilantro. Serve topped with any or all of the toppings. 

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