Make It
Step 1
Heat oil in large saucepan over medium-high heat. Cook onion, garlic and jalapeños, stirring occasionally, until onion is tender. Stir in cumin. Add corn and liquid and bouillon. Bring to a boil. Reduce heat to low; cover.
Step 2
Cook for 15 minutes. Remove from heat; cool to room temperature. Transfer half of soup to blender; cover. Blend until smooth. Return to saucepan.
Step 3
Add media crema; cook over low heat, stirring occasionally, just until heated through without boiling. Garnish with cilantro; serve with bread, if desired.
