Impressed by the favored Mexican avenue snack, this fast soup requires frozen fire-roasted corn so as to add depth and a smokiness harking back to grilled corn on the cob; garlic, chili powder, cilantro, lime juice, and Cotija cheese full the flavour nod. Everyone knows the virtues of retaining frozen produce available, and the fire-roasted corn proves its value twice right here: first in offering candy summer time goodness year-round, second in delivering deep charred taste with nary a grill in sight. Mixing half of the soup brings a velvety smoothness, whereas leaving some complete kernels lends a little bit of texture. An immersion blender will make fast and considerably chunkier work of this, however to realize even smoother texture, decide to whiz up the half in a blender.
