Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups fresh corn kernels
  • 1 medium Yukon Gold potato, peeled and diced into 1/2 inch cubes
  • 4 cups low-sodium vegetable broth
  • 1 tbsp fresh lime juice
  • 2 tbsp fresh basil or cilantro, chopped
  • 1/4 cup Cotija cheese

Instructions:

  1. Melt the butter over medium heat in a large pot. Add the diced onion and cook for 4–5 minutes until translucent. Stir in the minced garlic and cook for 60 seconds more.
  2. Add the corn kernels and diced potatoes to the pot and stir to coat in butter. Pour in the vegetable broth and bring to a gentle boil.
  3. Reduce heat to low, cover, and simmer for 12–15 minutes until potato cubes are fork-tender.
  4. Using an immersion blender, pulse 3–4 times or blend only about 1/3 of the soup to create a creamy base while keeping some whole kernels.
  5. Stir in the lime juice and fresh herbs. Serve topped with Cotija cheese.