شوربة الذرة المكسيكية

In a pot, we heat the butter and olive oil

Add the chopped onion, minced garlic, and green chili pepper, and sauté them until soft.

We add salt, black pepper, sweet paprika, oregano, and the chicken bouillon cube, and stir briefly.

We add the chopped potato and hot water, and let the mixture simmer for about 15 minutes until the potatoes are tender.

In a separate skillet, toast a little corn with a piece of butter until golden brown and crispy

Add 6 cups of corn to the soup, 2 tablespoons of sugar, cream

We let it cook for about 5 minutes, then blend the soup using a hand blender until smooth.

We add lemon juice and chopped fresh cilantro, and stir well.

For serving, we garnish the soup with crispy corn, lemon slices, chopped cilantro, green and red chili peppers, and a sprinkle of paprika.