Esquites Soup is a creamy, roasted corn-based soup with added vegetables and seasonings that is topped with fresh pico de gallo, sour cream, jalapeno peppers, and cheese.
In a large heavy-bottomed pot, heat the oil over medium-high heat until shimmering.
Add the onion and jalapeno. Cook 3-5 minutes, or until onions are translucent.
Add the drained sweet corn and cook, stirring occasionally, until toasted and golden brown, about 15-20 minutes.
Add the garlic and cilantro. Cook for 1 minute more. Reduce the heat to low.
Carefully remove half of the corn mixture and put it in a separate bowl. Set aside.
To the remaining corn mixture in the pot, add the chicken broth and the Cotija cheese. Use an immersion blender to blend the ingredients together.
Pour the corn mixture that was set aside back into the pot and stir to combine.
Stir in heavy cream, lime juice, chili powder, salt, and pepper.
Top soup with additional cilantro, jalapenos, Cotija cheese, pico de gallo, and sour cream.