Mexican Street Corn Soup

Instructions

1. 1
   Heat olive oil in a large pot over medium heat. Sauté onion for 3 minutes until translucent.
2. 2
   Add garlic and jalapeño. Cook for 1 minute until fragrant.
3. 3
   Stir in corn kernels, green chiles, smoked paprika, cumin, and chipotle powder. Cook for 4 minutes, stirring often.
4. 4
   Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 10–12 minutes.
5. 5
   Use an immersion blender to blend the soup until mostly smooth but still a bit chunky, or transfer half to a blender and return to the pot.
6. 6
   Stir in Mexican crema, cotija cheese, and mayonnaise (if using). Cook for 2 more minutes.
7. 7
   Add lime juice, salt, and pepper. Stir in chopped cilantro. Ladle into bowls and add desired toppings.