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Chef Priscila Satkoff
Chicago, Ill.

Print Recipe

Servings: 4 servings
Prep Time: 30 mins
Cook Time: 30 mins


7  cups of water (414 grams)
5 1/3  cups of extra sweet frozen corn (216 g)
1/2  white onion, roughly chopped (12 g)
5  tablespoons (2.5 ounces) butter (18 g)
1 1/2  teaspoons salt (2 g)
1/2  cups water (30 g)
3  each star anise (0)
4  serrano chilies seeded (6 g)
1 1/2  cups (6 ounces) Monterey Jack cheese, shredded or finely cubed (43 g)
  Salt to taste


Bring the 7 cups water to a boil; add the corn, onion, butter and salt. Let simmer for about 5 minutes, remove from heat and let cool. Pure in a blender and set aside.

Bring the 1/2 cup water to a boil. Crumble the star anise and add it and the serrano chilies to the water. Let simmer until soft, remove from heat, and then puree until smooth. Strain liquid. Season to taste with salt.

Heat the corn puree, and serve in soup bowls. Sprinkle the cheese on the soup, distributing it evenly among the bowls, Drizzle with a few drops of the chili-star anise mixture and serve.

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