Ingredients
1/2 Stick unsalted butter
1 large onion, chopped
2 cloves garlic, chopped
1 tsp. ground cumin
1/4 tsp. chili powder
kosher salt
Freshly ground black pepper
6 ears corn (5 cup kernels)
4 c. vegetable stock
2 tbsp. fresh lime juice
3/4 c. sour cream. divided
2 tbsp. chopped chipotles in adobo
Preparation
Step 1In a large pot, heat butter over medium heat. Add onion, garlic, cumin, and chili powder and season with salt and pepper. Cook until softened and golden, stirring, 8 to 10 minutes. Add corn and stock to pot and bring to a boil. Reduce heat and simmer until corn is soft, 4 to 6 minutes more. Step 2Working in batches, purée soup in blender until smooth, then whisk in lime juice and ¼ cup sour cream.Step 3In a small bowl, combine remaining ½ cup sour cream and chipotle in adobo, letting some streaks of chipotle remain. Dollop on soup and serve.