1/2 cup cotija cheese, grated plus additional for garnish
1 tablespoon lime juice
1 teaspoon lime zest
2 tablespoons plus 2 teaspoons cilantro chopped, divided
Tajin for garnish (optional)
Instructions
In a large saucepan, heat olive oil and butter.
Add corn kernels, onion, chili powder, salt, and black pepper. Cook over medium-high heat until onions are softened and corn is golden, about 10 minutes.
Stir in garlic and cook until fragrant.
Remove 2 cups of corn mixture from the pot and set aside.
Stir in broth and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat.
Stir in sour cream and cotija cheese.
Using an immersion blender, purée soup until smooth.
Stir in 1 cup of reserved corn mixture, lime juice, zest, and 2 tablespoons cilantro.
Season to taste with additional salt and pepper. Ladle soup into bowls.
Spoon additional corn mixture on top and garnish with cilantro, cotija cheese, and Tajin for garnish.