Ingredients
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2 tablespoons neutral oil, such as canola or avocado
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4 cups fresh corn kernels or thawed frozen corn kernels
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1 cup chopped yellow onion
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1 jalapeño pepper, seeded and chopped
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2 medium cloves garlic, minced
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¼ teaspoon salt
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1 (15 ounce) can white hominy, rinsed
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4 cups reduced-sodium vegetable broth or chicken broth
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2 tablespoons lime juice
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2 teaspoons granulated sugar
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6 tablespoons plain whole-milk Greek yogurt
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6 tablespoons chopped fresh cilantro
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6 tablespoons crumbled cotija cheese
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½ teaspoon ancho chile powder
Directions
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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 1/2 cup of the corn to a small bowl; 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.
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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.
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Pour the soup into a blender. Secure the lid on the blender 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.
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Divide the soup among 6 bowls and top with the reserved corn, yogurt, cilantro, cotija and chile powder.
