Mexican-Style Corn Soup with Monterey Jack Cheese
Serve this tasty Mexican-style corn soup with tortilla chips and lime wedges.
5 large ears corn or 2 (10-ounce) packages frozen corn, thawed
2 cups water
1 pound zucchini, coarsely shredded
1 cup thinly sliced green onion
2 cloves garlic, chopped finely
2 tablespoons butter
1 tablespoon vegetable oil
1 (4-ounce) can diced green chiles
2 (14.5-ounce) cans chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup (4 ounces) shredded Wisconsin Monterey Jack cheese
1/2 cup chopped fresh cilantro
- For fresh corn, shuck ears. Cut kernels from cob with a sharp knife, then, using the dull edge of the knife, scrape juice from cob. Reserve 2 cups corn. Purée remainder with water in a food processor or blender; reserve.
- Sauté zucchini, onion, and garlic in butter and oil until soft, about 5 minutes.
- Stir in chiles. Add whole corn, reserved purée, chicken broth, thyme, salt, and pepper. Bring to a boil; reduce to a simmer. Cook until corn is tender, about 10 minutes.
- Stir in cheese; cook over low heat, stirring frequently, until cheese melts and is incorporated, about 5 minutes. Do not boil after cheese has been added.
- Stir in cilantro. Serve with tortilla chips and lime wedges.
Makes 6 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.