In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced onion and sauté for about 5 minutes until it becomes translucent. Stir in 3 minced garlic cloves and 1 chopped jalapeño, cooking for an additional 2 minutes, allowing the aromas to fill your kitchen.

Toss in 4 cups of corn kernels—frozen works great without thawing. Next, sprinkle in 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, and a pinch of salt and black pepper to taste. Mix everything well, allowing the corn to pick up the flavors from the spices and create a colorful, inviting base for your Mexican Street Corn Soup.

Pour in 4 cups of chicken or vegetable broth, bringing the mixture to a gentle boil over high heat. Once boiling, reduce the heat to low and cover the pot, letting it simmer for 15 minutes.

After simmering, use an immersion blender to carefully blend the soup, leaving some corn pieces for texture. If you prefer a chunkier consistency, transfer half of the soup to a traditional blender, blend until smooth, then return it to the pot.

Stir in 1 cup of heavy cream or half-and-half, followed by ½ cup of crumbled cotija cheese, a handful of chopped cilantro, and the juice of 1 lime. Allow everything to warm through for about 5 minutes over low heat.

Ladle the creamy Mexican Street Corn Soup into bowls, garnishing with a sprinkle of chili powder, crispy tortilla strips, and lime wedges on the side.