Awesome MEXICAN STREET CORN SOUP with Chef Victoria Love.

Watch Chef Victoria Love demonstrate how to make Mexican Street Corn Soup.

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Chef Victoria Love's
Mexican Street Corn Soup

8 medium ears corn (3 lb. 12 oz.), shucked
4 Tbsp. (2 oz.) unsalted butter
1 medium yellow onion, finely chopped (1½ cups)
1 rib celery, finely chopped (½ cup)
1 medium poblano pepper, seeded, stemmed, and finely chopped
2 cloves garlic, finely chopped
1 tsp. dried Mexican oregano
1 fresh bay leaf
3½ cups whole milk
3 medium yellow potatoes (about 1½ lb.), peeled and cut into ½”
1 cup heavy cream
Kosher salt
1 Tbsp. ancho chile powder, plus more for topping
¼ cup Cilantro, chopped and extra for garnish
½ cups Mexican crema or sour cream
½ cups crumbled cotija cheese
Lime wedges, for serving

1.On a hot grill pan, char the corn all over, 15–20 minutes. Using tongs, transfer to a platter and set aside until cool enough to handle.
Working over a large bowl, slice the corn kernels off each cob, scraping the cob with the knife to extract the flavorful juices. Halve 5 of the bare corn cobs crosswise, discarding the rest. Set the kernels and cobs aside.

2. In a medium pot over medium heat, melt the butter. When the foam begins to subside, add the onion, celery, poblano, garlic, oregano, and bay leaf. Cover and cook, stirring occasionally with a wooden spoon, until the onion softens, 7–8 minutes. Add the reserved corn kernels and cobs, milk, potatoes, and cream. Bring to a boil, cover, and lower the heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, about 25 minutes. Remove and discard the cobs and bay leaf.

3. Transfer 1½ cups of the soup to a blender and purée until smooth. Stir the puréed soup back into the pot of remaining soup to thicken. Season with salt and the ancho chile powder, then using a ladle pour into wide soup bowls and garnish with the cilantro, crema, cotija, and additional ancho chile powder. Serve with lime wedges.

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