Inspired by the popular Mexican street snack, this quick soup calls for frozen fire-roasted corn to add depth and a smokiness reminiscent of grilled corn on the cob; garlic, chili powder, cilantro, lime juice, and Cotija cheese complete the flavor nod. We all know the virtues of keeping frozen produce on hand, and the fire-roasted corn proves its worth twice here: first in providing sweet summer goodness year-round, second in delivering deep charred flavor with nary a grill in sight. Blending half of the soup brings a velvety smoothness, while leaving some whole kernels lends a bit of texture. An immersion blender will make quick and somewhat chunkier work of this, but to achieve even smoother texture, opt to whiz up the half in a blender.
