This soup is very filling, perfect for a winter evening. The cotija mixture you sprinkle on top really makes it pop. Adapted from Smitten Kitchen.

Ingredients

• 8 medium/large ears corn, husks and silks removed (or: 6 cups frozen corn)
• 1 T olive oil
• 1 T butter
• 1 large onion, finely diced
• 2 medium cloves garlic, minced
• 1 to 2 jalapeño peppers, finely chopped (optionally remove seeds)
• 1 T mild chili powder
• 25 grams all-purpose flour
• 4 c vegetable or chicken stock
• 2 x 15 oz can black beans, drained and rinsed
• 1 c whole milk
• Salt, pepper, and cayenne powder to taste
• 1/2 c heavy cream
• 1/4 c mayonnaise
• 1/4 c sour cream
• 110 g Cotija, finely crumbed (or: feta)
• 1 lime, divided
• 1/4 c cilantro, finely chopped

Instructions

1. Cut corn kernels off of cob with a sharp knife and transfer half to a bowl.
2. Chop the other half into pulpy bits (or blend in food processor until half-pureed). Add to bowl with kernels.
3. Firmly scrape any pulp remaining on cobs with back of knife into bowl with kernels, then set aside.
4. Heat olive oil and butter over medium heat in a large soup pot.
5. Add onion and cook until tender and beginning to brown, 6-8 minutes.
6. Add garlic, jalapeño, and chili powder and cook for 2 minutes more, stirring frequently, until fragrant.
7. Sprinkle flour over onion mixture, mix to distribute, and cook for 1 minute.
8. Stirring constantly, gradually add stock.
9. Add beans, corn, and 1 c milk, then bring to a simmer.
10. Cook, stirring occasionally, for 10 to 13 minutes, until corn is tender.
11. Add salt, pepper and cayenne to taste.
12. Stir in heavy cream and cook for 3 minutes more.
13. Combine mayonnaise, sour cream, cheese, and juice of half a lime in a bowl.
14. Cut second half of lime into wedges.
15. To serve, ladle soup into bowls and add a dollop of cheese mixture in the middle. Squeeze lime juice to taste and add chopped cilantro.