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A simple corn and poblano soup to begin the countdown to the end of summer.
I’m not going to miss the heat and humidity (and hopefully all the rain we’ve been having this summer!)
I will miss summer produce. Sweet corn, in particular, is a favorite of mine, and I’ve been making all the things with it. Salsa. Quesadillas. Enchiladas.
Perhaps my favorite so far has been this simple corn and poblano soup. It’s so simple and truly requires little in the way of preparation or techniques. It’s less complicated nature means that it tastes like sweet corn. Not potatoes, or milk, or cheese. Although there are some of these things there. It’s sweet and flavorful with a hint of smokiness from the peppers.
The key to this soup is using fresh sweet corn and cutting the kernels yourself. I am usually not a fan of this kitchen task, as I almost always end up with corn silks all over my kitchen for days. But for some things, it is worth the trouble. And it is here.
Once you’ve done that, you’ll cook the corn with some onions, garlic, and peppers in avocado oil. There are a few spices here. While normally, I’m liberal with spices and urge you to season to your own taste, in this case, go light on the spices. Just a hint will do, otherwise, you’ll overwhelm the summer flavor you’re trying to achieve. Same with the cheese. A little bit is good, but don’t add too much. You’re not trying to cover up the inferior flavor of out-of-season produce. You’re trying to achieve the opposite, so let the corn shine.
This is delicious with a few tortilla chips crumbled on top and is delicious without. It’s delicious as a starter to a summer dinner party, but it’s also a perfect meal when you want something comforting, yet good on a hot summer day. An ice-cold beer is perfect here.
Summer Corn and Poblano Soup
A simple corn and poblano soup for summer and beyond. Easy, fresh, and delicious, this is what summer produce is for.
4large ears sweet cornshucked, silk removed and kernels cut off
Juice of 1 lime
1/2cupgrated Monterey Jack cheese
Fresh chopped cilantro and tortilla chipsfor serving
Sea salt and fresh ground pepperto taste
In a saucepan, heat the oil on medium heat. Add the onion, peppers, garlic, and half the corn. Cook about 5 minutes. Stir in the cumin and paprika and cook over medium low heat for about 10 more minutes. Everything should be soft. Add a pinch of salt.
Take the rest of the corn and put in a blender with the lime juice.
Add the pureed corn to the saucepan and bring to a low simmer.
Add the milk, turn off heat, and add the cheese. Stir until cheese is melted. Season with salt and pepper.
Ladle into bowls, top with chips and cilantro if desired.