Description
All the flavors of Mexican street corn in the form of soup! Seriously delicious corn soup that you can eat even in the summer.
Ingredients
Scale
- 1 Tbsp butter
- 1 yellow or white onion, diced
- 1/2 to 1 whole jalapeno, seeds and pith removed, diced
- 4 tsp cumin
- 1 tsp chili powder
- 5 garlic cloves, minced
- 4 cups chicken broth
- 1 (2 lb) bag frozen sweet white corn or yellow corn
- 1 Tbsp sugar
- 2 tsp salt
- 1 1/2 cups half and half
- 4 Tbsp cornstarch
- 3 Tbsp lime juice
- 1 cup chopped cilantro
- 1 (2.5 oz) bag real bacon crumbles
- 1/2 cup cotija cheese
Instructions
- Turn your Instant Pot to the saute function. When the display reads HOT add in the butter. Swirl the pot around and melt the butter. Add in the onion and jalapeno. Sprinkle in the cumin and chili powder. Saute for about 3-4 minutes. Then stir in the garlic and saute for 30 seconds. Deglaze the pot with the chicken broth. Add in the corn, sugar and salt.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes on high pressure. When the time is up let the pot sit there for at least 10 minutes. Then move the valve to venting and release any remaining pressure. Remove the lid.
- In a glass measuring cup whisk together the half and half and the cornstarch until the cornstarch is dissolved. Stir the mixture into the Instant Pot. Turn the Instant Pot to saute to heat up the half and half. Stir in the lime juice, cilantro and bacon. Once the soup has thickened turn off the saute function.
- Ladle the soup into bowls and top each serving with a tablespoon of cotija cheese.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican