Ingredients

• 4 cups Sweet corn kernels (fresh or frozen)
• 2 Dried guajillo chilies
• 1 medium White onion
• 2 cloves Garlic
• 4 cups Vegetable or chicken broth
• 1/2 cup Heavy cream (or sour cream)
• 2 tablespoons Vegetable oil
• to taste Salt
• to taste Black pepper
• 1/4 cup Fresh cilantro (chopped, for garnish)
• 1/4 cup Cotija cheese (crumbled, for garnish)
• 1 tablespoon Lime juice

Instructions

1. 1

   Rehydrate guajillo chilies: Remove seeds and stems, then soak them in hot water for 15-20 minutes until softened. Drain and set aside.

2. 2

   Roast the corn: In a large, dry, hot skillet, roast the corn kernels over medium-high heat for 8-10 minutes, stirring occasionally, until lightly browned and caramelized. Set aside a small amount for garnish.

3. 3

   Prepare the aromatic base: In the same skillet with vegetable oil, sauté the chopped onion until translucent. Add minced garlic and cook for 1 more minute.

4. 4

   Blend the soup: In a blender, combine the roasted corn (except garnish), sautéed onions and garlic, rehydrated guajillo chilies, broth, and lime juice. Blend until very smooth.

5. 5

   Cook the soup: Pour the mixture into a clean saucepan. Bring to a gentle simmer, then reduce heat and let it cook for 5-7 minutes.

6. 6

   Incorporate cream: Remove from heat, stir in the heavy cream, and season with salt and pepper to taste. Heat gently without boiling.

7. 7

   Serve: Ladle the soup into bowls, garnish with reserved roasted corn, fresh chopped cilantro, and crumbled Cotija cheese.