Mexican Corn Soup

I was inspired to create this hearty soup after I tasted esquites at Distrito, Jose Garces’ restaurant in West Philadelphia. Esquites is a warm, creamy corn salad served by street vendors.
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Nutrition per serving    (USDA % daily values)
Uploaded by: County Lines Magazine


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Ingredients for 10 servings

1 Tb. butter

1 tsp. olive oil

1 small onion, chopped

2 lbs. frozen corn, thawed and drained

1, 4-oz. can diced green chiles

4 C. vegetable broth

2 Tb. lime juice or more to taste

1 C. half-and-half

Garnish: lime wedges, chipotle powder, shredded cheddar cheese



Heat butter and olive oil together over medium-high heat. Add onion and cook until soft. Add corn, chiles and broth. Bring to a boil. Reduce heat to a simmer. Cook uncovered for 20-25 minutes. Remove 2 C. of soup and set aside.


With a stick blender or food processor, purée soup so that it retains some texture. Return to low heat. Stir in 2 cups of soup that you removed, lime juice and half-and-half.


Heat through and serve with lime wedges, a sprinkle of chipotle powder and a spoonful or more of cheddar cheese.

View instructions at
County Lines Magazine

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