Creamy Corn Soup with Jalapeños Cotija
Ingredients
- 2 tablespoons canola oil
- 4 cups fresh corn kernels or thawed frozen corn kernels
- 1 cup chopped yellow onion
- 1 jalapeño pepper, seeded and chopped
- 2 medium cloves garlic, minced
- ¼ teaspoon salt
- 1 (15 ounce) can white hominy, rinsed
- 4 cups reduced-sodium vegetable broth or chicken broth
- 2 tablespoons lime juice
- 2 teaspoons granulated sugar
- 6 tablespoons plain whole-milk Greek yogurt
- 6 tablespoons chopped fresh cilantro
- 6 tablespoons crumbled cotija cheese
- ½ teaspoon ancho chile powder
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