Zesty Corn Soup

2 T. unsalted butter
1/4 c. finely chopped fresh cilantro stems, plus chopped leaves for serving
1 clove garlic, grated
1 10-oz. bag frozen corn
1-1/4 t. kosher salt
3 c. vegetable stock
1/3 c. mayonnaise
1 t. lime zest plus 2 T. fresh juice (from 1 lime), divided
Grated cojita cheese, for serving
Cayenne pepper, for serving

Melt butter in a saucepan over medium heat. Add cilantro stems and garlic; cook, stirring often, until fragrant, about 1 minute. Add corn and salt; stir to coat. Add stock and bring to a boil over high. Reduce heat to low and simmer, undisturbed, until flavors meld, 8-10 minutes.

Meanwhile, stir together mayonnaise and lime zest in a small bowl.

Remove pan from heat. Stir in lime juice and 1 T. lime mayonnaise. Divide into bowls and top with cheese, chopped cilantro, cayenne pepper, and remaining lime mayonnaise.

Serves 4.

Adapted from Real Simple magazine, March 2020, p. 101.