Recipe · Obliterator®
Mexican street corn soup
The high speed of the Obliterator generates enough heat to fully cook this soup. It’s a smooth, creamy bisque with flavors reminiscent of elotes, the Mexican grilled street corn dusted with chile and lime and rolled in cotija cheese. We like to set aside some of the corn and char it in a skillet for that authentic toasty-corn flavor.
Ingredients
- 2 14.75 oz cans whole-kernel corn, drained
- ½ cup vegetable stock
- 1 cup heavy cream
- ½ jalapeno, seeds and ribs removed
- ½ tsp lime juice (from about ¼ lime)
- 2 tsp kosher salt
- 1½ tsp smoked paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
For Serving
- Crumbled cotija cheese
- Cilantro sprigs
- Lime wedges
You'll need
- Medium skillet
Method
- Add ½ cup of the corn kernels to a dry medium skillet and cook over medium high heat, stirring occasionally, until kernels are charred, about 5 minutes. Set aside.
- Add the remaining corn to blender jar, along with the rest of the ingredients (except the toppings) and cover with the lid.
- Remove the measuring cup from the lid and cover the hole with a clean towel.
- Set blender to Speed 1, press BLEND, and blend until ingredients have begun to break down, about 30 seconds.
- Increase blender speed to 5 and continue to blend, holding the towel on top of the jar, until the soup is hot and steaming, about 6 minutes. (The blender will automatically time out every 2 minutes; simply press BLEND again to continue.)
- Carefully remove towel and lid from the blender jar.
- Pour the soup into bowls and top with the reserved charred corn, cotija, and cilantro. Serve with lime wedges on the side.
