assignmentPREPARATION
Heat oil in a large, nonstick pot or Dutch oven until shimmering.
Add corn kernels, chopped onion, chili powder, ½ tsp. kosher salt and ½ tsp. black pepper. Cook over medium-high heat, stirring frequently until onions are soft and corn is lightly charred in spots, about 8-10 minutes.
Add garlic and cook until fragrant, 1 minute.
Remove 1 ½ C of the corn mixture and set aside.
Stir broth and corn into pot, scraping bits on the bottom. Bring to a boil, reduce heat and simmer for 20 minutes.
Stir in cream and cheese. Transfer soup to a blender or food processor in batches, puree until smooth.
Return soup to the pot and gently reheat if necessary to serving temperature.
Stir in half (3/4 C) of reserved corn mixture, lime juice and 2 T chopped cilantro.
Season to taste with salt, pepper and chili powder.
Toss remaining ¾ C corn with lime zest and 2 tsp. chopped cilantro.
Serve soup topped with a few spoonfuls of the corn mixture and an extra sprinkling of cojita (or Parmesan).