Ingredients:

  • 4 cups (600g) fresh corn kernels
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 2 tbsp (28g) unsalted butter
  • 3 cups (710ml) vegetable broth
  • 1/2 cup (120ml) heavy cream
  • 1 tsp (5g) sea salt
  • 1/2 tsp (3g) cracked black pepper
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (15g) fresh parsley, chopped
  • 2 oz (56g) crumbled Queso Fresco or Cotija cheese

Instructions:

  1. Cut the kernels from the cob. Use the back of a knife to scrape the cob firmly to collect the starchy corn milk. Set aside 1 cup of whole kernels for garnish.
  2. Melt butter in a pot over medium heat. Add diced onion and cook until translucent (4-5 minutes), then stir in minced garlic and cook for another 60 seconds.
  3. Add the scraped corn kernels and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 10-12 minutes until corn is tender.
  4. Remove from heat. Use an immersion blender to blend until smooth, or blend only half the soup for a chunkier chowder texture. Stir in heavy cream and lemon juice, warming through for 2 minutes without boiling.
  5. Stir in sea salt and black pepper. Adjust with additional lemon juice if the soup is too sweet. Garnish with parsley and optional crumbled cheese.