Ingredients

4 tbsp butter
1 yellow onion, diced
2 tbsp all purpose flour
2 cloves garlic
4 cups chicken stock
4 cups of corn (fresh or frozen)
3/4 cup half and half
2 tbsp Spanglish Asadero Elote seasoning
1/4 cup cotija cheese
Juice of 1 lime
2 tbsp fresh Cilantro, diced
For garnish: more cheese, sliced jalapeños, fresh cilantro, sprinkle of Spanglish Asadero Elote seasoning

In a soup pot over medium heat, melt the butter. Once melted, add the onion, cooking until soft (about 5 minutes).
Add the garlic and cook until fragrant (about 30 seconds).
Sprinkle the flour over, combine well, and stir until the mixture is golden, about 2-3 minutes.
Slowly whisk in the chicken broth until well blended. Bring to a simmer, then pour in the corn. Cook for about 5 minutes, until the corn is tender.
Add the half and half and Spanglish Asadero Elote seasoning. Stir well to combine, then blend the soup until smooth, either using an immersion blender or pouring into a traditional blender.
Stir the puréed soup back into the pot of remaining soup.
Add in the cotija, lime juice, cilantro, and more Spanglish Asadero Elote seasoning to taste.
Serve and top with your preferred garnishes. Enjoy!