Ingredients:
· 2 tablespoons oil
· 4 cups fresh corn kernels or thawed frozen corn kernels
· 1 cup chopped yellow onion
· 1 jalapeño pepper – seeded and chopped
· 2 medium cloves garlic – minced
· ¼ teaspoon salt
· 15 ounce can white hominy (rinsed)
· 4 cups reduced sodium vegetable or chicken broth
· 2 tablespoons lime juice
· 2 teaspoons granulated sugar
· 6 tablespoons plain Greek yogurt
· 6 tablespoons chopped fresh cilantro
· 6 tablespoons crumbed cotija cheese
· ½ teaspoon ancho chile powder
Preparation:
· Step 1:
Heat oil in a large Dutch oven or heavy stockpot over medium-high heat. Add corn. Cook, stirring often, until softened (about 6 minutes). Transfer ½ cup of corn to a small bowl and set aside. Add onion, jalapeño, garlic, and salt to the pot. Cook, stirring often, until the onion is translucent and the jalapeño is softened (about 5 minutes).
· Step 2:
Add hominy and broth. Bring to a boil over high heat. Reduce heat to medium-low and simmer, undisturbed, until the flavors have melded (about 15 minutes).
· Step 3:
Pour the soup into a blender. Secure the lid and remove the center piece of the lid to allow steam to escape. Place a clean towel over the opening. Process until smooth (about 1 minute). (Use caution when blending hot liquids.) Return the mixture to the pot. Stir in lime juice and sugar.
· Step 4:
Divide the soup among 6 bowls and top with the reserved corn, yogurt, cilantro, cotija, and chile powder.