Mexican Street Corn Soup

Instructions

1. Char the corn
   Reserve 1 cup of corn kernels. In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high heat. Add 2 cups of corn kernels and cook without stirring for 3-4 minutes until charred. Stir and continue cooking until golden brown, about 2 minutes more. Transfer to a bowl.
2. Sauté the aromatics
   In the same pot, heat remaining oil over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic, jalapeño, and bell pepper. Cook until fragrant and peppers begin to soften, about 3 minutes.
3. Blend the soup base
   Add the remaining uncharred corn (not including the reserved 1 cup) to the pot along with 3 cups of broth, cumin and smoked paprika. Bring to a simmer and cook for 10 minutes. Working in batches if necessary, carefully transfer mixture to a blender and purée until smooth, or use an immersion blender directly in the pot.
4. Combine and simmer
   Return the puréed soup to the pot if using a standard blender. Add the charred corn, reserved 1 cup of corn kernels, and remaining cup of broth. Simmer for 5 minutes, then stir in the heavy cream and continue to simmer for another 5 minutes until soup has thickened slightly.
5. Finish with cheese and herbs
   Remove from heat and stir in the cotija cheese, chopped cilantro, and lime juice. Taste and adjust seasoning with salt and pepper as needed.
6. Garnish and serve
   Ladle the soup into bowls. Garnish each serving with additional cotija cheese, cilantro, a sprinkle of chili powder, and serve with lime wedges on the side.