Summer Corn Soup

Ingredients

• ¼ cup (½ stick) unsalted butter
• 2 medium onions (12 ounces/340 g), chopped (about 2 cups)
• 2 garlic cloves, chopped
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 8 cups (1.2 kg) fresh corn kernels (from about 8 ears) or frozen corn, divided
• 2 russet potatoes (about 2 pounds/910 g), peeled and cut into ¾-inch (2-cm) pieces
• 8 cups (2 L) chicken stock or vegetable stock
• 3 tablespoons fresh lime juice
• 2½ teaspoons kosher salt, divided, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more for serving
• 4 ounces (115 g) Cotija cheese, crumbled
• Fresh cilantro leaves, for serving

Instructions

1. Melt the butter in a large pot over medium heat. Add the onions, 2 teaspoons salt, and the black pepper. Cook, stirring often, until soft and translucent, 10 to 12 minutes.
2. Add the garlic, cumin, and chili powder. Cook, stirring, until fragrant, 30 seconds to 1 minute.
3. Set aside ½ cup of the corn for garnish. Add the remaining corn, potatoes, and stock to the pot. Cover and bring to a boil.
4. Reduce to a strong simmer and cook, stirring occasionally, until the potatoes are completely tender, 15 to 18 minutes.
5. Purée the soup until smooth with an immersion blender, or carefully blend it in batches in a countertop blender.
6. Stir in the lime juice and remaining ½ teaspoon salt. Serve hot or chilled, topped with Cotija, cilantro, the reserved corn kernels, and black pepper.