Ingredients:

  • 3 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 6 ears fresh sweet corn, kernels removed
  • 2 cups low-sodium vegetable broth
  • 1 cup whole milk
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh chives, finely chopped
  • 2 tbsp queso fresco

Instructions:

  1. Melt the butter over medium heat in a large Dutch oven. Add the diced onion and cook until translucent and fragrant, about 5 minutes.
  2. Stir in the minced garlic and cook for another 60 seconds until fragrant but not browned.
  3. Add the corn kernels to the pot and sauté for 3-4 minutes to caramelize the natural sugars.
  4. Pour in the broth and add the stripped corn cobs. Simmer gently for 10 minutes to infuse the liquid with starch and flavor.
  5. Remove and discard the corn cobs. Use an immersion blender to blend the soup directly in the pot until only about half of the kernels remain whole.
  6. Stir in the milk and simmer on low heat for another 2-3 minutes.
  7. Remove from heat and stir in the lemon juice, salt, and black pepper.
  8. Garnish with chopped chives and crumbled queso fresco before serving.