Creamy Corn Soup Recipe

Prep Corn

Husk the corn and remove silk. Brush each ear lightly with olive oil.

Grill the corn over medium-high heat (or broil in the oven) until charred in spots, about 8–10 minutes total, turning occasionally. Let cool slightly, then cut kernels off the cob. Reserve 1/2 cup of kernels for garnish.

In a medium saucepan over medium heat, melt the butter. Add the chopped onion and cook until translucent and soft, about 5–7 minutes. Add the minced garlic and chopped jalapeño (if using) and cook 30–45 seconds until fragrant.

Add the grilled corn kernels (except the reserved 1/2 cup) to the saucepan with the onion mixture and stir to combine. Cook 2 minutes to warm the corn.

Pour in the stock and water, bring to a gentle simmer, and cook uncovered for 8–10 minutes to allow flavors to meld and the corn to soften further.

Remove the pot from heat and, working carefully, transfer the contents in batches to a blender. Add the heavy cream and milk with each batch. Puree until smooth and very creamy. Alternatively, use an immersion blender directly in the pot until smooth.

Return the pureed soup to the saucepan and place over low heat. Stir in crumbled queso fresco, stirring until it melts into the soup and creates a slightly textured, creamy finish (about 2–3 minutes). If the soup is too thick, thin with up to 1/2 cup additional water or stock.

Season the soup with salt, black pepper, and ground cumin. Taste and adjust seasoning as needed. Stir in fresh lime juice.

Warm the reserved grilled kernels in a small skillet for 1–2 minutes (optional) to reintroduce a bit of char and texture.

Ladle the soup into bowls. Garnish each bowl with the reserved grilled kernels, a sprinkle of additional crumbled queso fresco, chopped cilantro, and a small grind of black pepper.