Mexican Street Corn Soup – Gluten Free

Instructions

• 1.

  Set barbecue grill or stovetop grill on high heat. Place corn on the grill and grill about 3 minutes per side, until some parts are charred. Once the corn is cool enough to handle cut the kernels off the cob and set aside. (If you are using frozen corn, place corn on a rimmed baking sheet and broil for about 5 minutes until lightly charred)

• 2.

  In a large pot sauté onions, garlic and jalapeno pepper until the onions start to soften. Stir in chili powder, cumin, coriander and chipotle

• 3.

  Add broth and corn kernels. Season with salt and cook over medium heat covered for 10 minutes

• 4.

  Add sour cream, cream, cilantro, lime juice with zest, and only 2 cups of cooked corn to a blender. Blend until almost smooth. Return blended soup to the pot

• 5.

  Serve in bowls topped with cilantro, jalapeno slices, cheese and lime wedges