This soup became one of those rare efforts that plays out perfectly from conception to execution. It’s perfect as a starter, side-dish, or meal. Though corn soup is usually associated with Asian cooking, I had wanted to incorporate Southwestern ingredients. The end result is a soup that is spicy, savory, and silky, but still retains that sweet-corn flavor. For intensity, I use lime zest and cumin, and garnish it with scallions and cilantro. The soup pairs well with a crusty loaf of bread and spring green salad.
Ingredients (serves 6-8)
1 2lb bag of frozen corn
3-4 large cloves garlic (smashed)
1 white onion (chopped)
1 large tomato (chopped)
handful cilantro (stems included) finely chopped
1 teaspoon cumin powder
1 teaspoon cumin seeds
zest of 1 lime
juice of 1 lime
2-3 jalapeno peppers (chopped)
2 green onions chopped
About 4-5 tablespoons vegetable oil
1 tablespoon butter
4 cups cooking liquid (water or stock)
salt (about 4 teaspoons, makes alot of soup)
pepper (about 1 teaspoon)
In large pot, heat oil and fry cumin seeds until toasted. Add onions, butter, and cumin powder and fry until onions have slightly browned. Next add the garlic and fry for about 2 minutes. Once garlic has slightly browned, add lime zest, jalapeno peppers, and cilantro. Fry for 1-2 minutes before adding tomatoes. Cook tomatoes until softened (about 5-7 minutes). Once tomatoes are cooked, add 2lb bag of corn. Fry until corn is heated through completely before adding your cooking liquid. Add salt and pepper, stir and let simmer until corn is cooked. (About ten minutes) Set aside and cool
Once soup has cooled, transfer to a blender and puree until you achieve a smooth, silky consistency. Squeeze fresh lime juice and fold in chopped green onions and a handful of chopped cilantro.
You may serve with a drizzle of chili oil, or a dollop of sour cream and shredded queso (Mexican cheese).
For the Salad:
Finely chop one clove garlic and place in bottom of large salad bowl. Add 1/3 cup balsamic vinegar. Then add 1 tablespoon brown sugar. Drizzle 2/3 cup olive oil and whisk until well mixed. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Place 1 bag of Spring Greens on top of dressing, about 1/2 cup of toasted walnuts, and slivers of red onion. Garnish with 1/4 cup grated parmesan cheese. When ready to eat, simply toss salad and serve with crusty bread.