Street Corn Soup

Steps

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1. 1
   Prepare 12 ears of sweet corn by shucking them. Coat the corn thoroughly with 3 tablespoons of oil, making sure every part is evenly covered.
   ▶ ≈0:00
2. 2
   Heat the grill to medium-high. Place the corn on the grill, cover, and cook for 10 to 15 minutes, rotating occasionally, until the corn is lightly charred and softened.
   ▶ ≈0:57
3. 3
   Remove the grilled corn and let it cool. Meanwhile, heat 3 tablespoons of oil in a large pan over medium-high heat and add 2 cups of diced onion.
   ▶ ≈3:38
4. 4
   Add 1 teaspoon ground cumin, 1 teaspoon sea salt, 1 teaspoon cracked black pepper, and a pinch of chili powder to the onion. Cook for about 10 minutes, stirring occasionally and adjusting heat, until the onions are soft and lightly caramelized.
   ▶ ≈4:19
5. 5
   Once the corn is cool, use a sharp knife to cut the kernels off the cob. Save the corn juice and pulp, and scrape the cob to extract all remaining liquid and pulp. Reserve 1 and 1/2 cups of corn kernels and put the rest in a blender.
   ▶ ≈5:50
6. 6
   Add the cooked onions to the corn in the blender, then add 1 cup (360g) sour cream, 2 cups chicken or vegetable stock, and 1 tablespoon fresh lime juice. Blend from low to high speed until silky smooth. Season with salt to taste.
   ▶ ≈8:14
7. 7
   Transfer the blended soup to a large bowl and stir in the reserved 1 and 1/2 cups of corn kernels. Cover and refrigerate for at least 2 hours so the flavors meld together.
   ▶ ≈11:30
8. 8
   Make the crema: whisk together 1/4 cup buttermilk, 1/2 cup sour cream, and 1 teaspoon lime juice until smooth.
   ▶ ≈13:06
9. 9
   Pour the chilled soup into serving bowls, drizzle with the crema mixture, and generously top with queso fresco, reserved charred corn kernels, tajín seasoning, and fresh cilantro.
   ▶ ≈13:55