Lunche for 6

Street Corn Blue Cheese Soup

Name: Street Corn Blue Cheese Soup
Total time: 120 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 ears sweet corn; 3 tbsp olive oil; 1 yellow onion; kosher salt and freshly ground black pepper; 3 cloves garlic; 2 jalapeños; 1 tsp chili powder; 1 cup heavy cream; 1/3 cup crumbled blue cheese; 2 tbsp chopped cilantro or mexican oregano; 1 serrano chile; lime wedges (optional); tortilla chips (optional)

$5.49for 4120 minServes 6

Sweet corn simmers with garlic, onion, peppers, and cream, then receives a spicy blue cheese and herb topping.

Photo: holajalapeno.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Corn on the cob, 4$0.60 each typical	4	$2.40Typical price
	Onions, 0.4 lb$1.29/lb typical	0.4 lb	$0.52Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.22Typical price
	Poblano and other fresh chiles, 2$0.60 each typical	2	$1.20Typical price
	Heavy cream, 8.25 oz$0.22/oz typical	8.25 oz	$1.83Typical price
	Blue cheese, 1.25 oz$0.80/oz typical	1.25 oz	$1.07Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.09Typical price
	Jalapeno peppers, 1$0.25 each typical	1	$0.25Typical price
	Lemons and limes, 0.25$0.60 each typical	0.25	$0.15Typical price
	Tortilla chips, 0.5 oz$0.22/oz typical	0.5 oz	$0.11Typical price
Total for the servings shown		$8.24

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices
Swap heavy cream for evaporatedabout $0.08/oz less at typical prices

Pantry staples you likely have

Olive and cooking oilSalt and pepperDried spices (cumin, paprika, chili powder, oregano)

Not included in the cost.

120 minstart to table
Involveddifficulty
6servings as written
$typical cost tier

Mexican Vegetarian Budget Lunches Cold-weather comfort Winter

Typical price

$1.37 per serving$5.49 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

4 ears sweet corn
3 tbsp olive oil
1 yellow onion
kosher salt and freshly ground black pepper
3 cloves garlic
2 jalapeños
1 tsp chili powder
1 cup heavy cream
1/3 cup crumbled blue cheese
2 tbsp chopped cilantro or mexican oregano
1 serrano chile
lime wedges (optional)
tortilla chips (optional)

Steps

Heat the oven to 400 F, brush the corn with 1 tablespoon oil, and roast it on a baking sheet for 20 minutes.
Cut the kernels from the cobs, chop the jalapeños and serrano, and reserve the cobs.
Heat the remaining oil in a large pot, cook the onion for 7 minutes, add the garlic and peppers, and cook 2 minutes.
Add the corn, cobs, chili powder, water, salt, and pepper, then simmer uncovered for 45 minutes.
Remove the cobs, stir in the cream, and simmer gently for 10 minutes.
Mix the blue cheese with the cilantro or oregano, spoon the soup into bowls, and sprinkle the crumble over each bowl.