Served at the 2019 Wild Bacon Wine Trail, Adam Puchta Winery

4 tbsp butter
1 small white onion
1 jalapeno minced
5 cloves garlic, crushed
3 tbsp flour
2 tsp ground cumin
1 tsp chili powder
6 cups frozen corn kernels
4 cups chicken stock
1 tbsp sugar
2 tsp salt
1 1/2 cups heavy cream
1 cup fresh chopped cilantro

1/2 lb cooked, crumbled bacon
1/2 cup crumbled cotija cheese
1 jalapeno sliced

1. Melt butter in a large saucepan over medium heat. Add onions, minced jalapeno and saute for 5 minutes, then stir in garlic and cook 1 minute more.

2 Stir in flour, cumin, chili powder and cook 1-2 minutes. Whisk in chicken stock until smooth and bring to a boil. Add in corn, sugar and salt. Once it returns to a boil, reduce and simmer 10 minutes.

3, Stir in cream and cilantro. Serve topped with bacon, cotija and jalapenos. Enjoy!

Serves 6

Serve with Vignoles Margarita

Mexican Street Corn and Bacon Soup Adam Puchta Winery




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