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Mexican Street Corn Soup

Rachel Farnsworth
  • 20 minutes
  • Serves 4 to 6

INGREDIENTS

1/2 lb

Bacon, cooked and crumbled

1 cup

Cilantro

6 cups

Corn, frozen kernels

5 cloves

Garlic

2

Jalapeno

1

White onion, small

4 cups

Chicken stock

1 tsp

Chili powder

3 tbsp

Flour

2 tsp

Salt

1 tbsp

Sugar

2 tsp

Cumin, ground

4 tbsp

Butter

1/2 cup

Cotija cheese

1 1/2 cups

Heavy cream

1 person Recommend This Recipe