1-Gather and Prep Your Ingredients: Begin by preparing all your ingredients to keep things smooth. Shuck 8-10 ears of corn to get 6 cups of kernels, then set aside the 6 stripped cobs for later. Chop 1 cup of yellow onion and 2 large garlic cloves, and measure out the rest like ¼ cup oil, ¼ teaspoon ancho chili powder, and more.

2-Start Cooking the Base: Heat the ¼ cup oil in a large pot until it’s shimmering, then add the 6 cups corn kernels, 1 cup chopped onion, ¼ teaspoon ancho chili powder, kosher salt, and freshly ground black pepper. Cook this over medium-high heat for 8-10 minutes until the onions soften and the corn chars a bit. This step builds that smoky flavor we love.

3-Add Garlic and Set Aside Some Mixture: Next, stir in the 2 large chopped garlic cloves and cook for one more minute to release their aroma. Remove 1.5 cups of this corn mixture and set it aside for later. This will add texture to the final soup.

4-Simmer and Blend: Pour in 4 cups of chicken or vegetable broth and add the 6 stripped corn cobs, scraping the bottom of the pot to get all those tasty bits. Bring it to a boil, then reduce the heat and simmer for 20 minutes. After that, remove and discard the cobs, stir in ½ cup sour cream and ½ cup grated Cotija cheese, then puree the soup in batches until it’s smooth.

5-Finish and Serve: Return the pureed soup to the pot and gently reheat if needed. Mix in half of the reserved corn mixture, 1 tablespoon fresh lime juice, and 2 tablespoons chopped cilantro, then season with more salt, pepper, and chili powder to taste. For the garnish, toss the remaining corn with 1 teaspoon grated lime zest and the remaining 2 teaspoons chopped cilantro. Serve hot, topped with this mixture and extra Cotija cheese for a perfect finish.