Creating Mexican Street Corn Soup can be an enjoyable process. Follow these simple steps for a delicious outcome:

1. Sauté Aromatics: In a large pot, heat a splash of oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and jalapeño (if using) for an additional minute.

2. Add Corn: Add the corn kernels to the pot and stir frequently. Cook for 3-4 minutes until slightly golden and tender.

3. Add Spices: Sprinkle in the chili powder and cumin. Stir well to coat the corn with the spices, allowing the flavors to meld for 1-2 minutes.

4. Add Broth: Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce heat and let it simmer for about 15 minutes.

5. Blend the Soup: Using an immersion blender, puree the soup until it’s smooth. If you prefer a chunkier texture, blend only half of it. Alternatively, you can carefully transfer it to a blender in batches.

6. Stir in Cream: Return the blended soup to the pot if needed. Stir in the heavy cream (or coconut cream) and lime juice. Season with salt and pepper to taste. Simmer for an additional 5 minutes until heated through.

7. Serve It Up: Ladle the soup into bowls and top with crumbled feta or cotija cheese, chopped cilantro, and a wedge of lime.

With these steps, you can create a comforting bowl of Mexican Street Corn Soup that’s sure to delight anyone who tries it!