Grilled peaches are one of my favorite things about summer. I don’t have a grill in my apartment, unless you count my grill pan, which is impossible to clean, so I made this salad by roasting the fruits and sausage, but the whole time I was thinking about turning this recipe into a grilled salad at my parents’ house this summer! Continue reading
I love pineapple. When I traveled to Hawaii, I must’ve eaten an entire pineapple for each day I was there. For dessert, in my drinks, stolen off my husband’s plate, wherever I could get pineapple, I would. Of course, you wouldn’t know that from reading our blog, since I don’t think we ever used pineapple in a recipe yet, which is why I chose pineapple for this frozen dessert I will share with you.
When you think summer, you definitely don’t think of eating hot soup, but I was looking for a new way to eat all of the corn I’ve been enjoying this season, because you can only eat so much corn salad, and this corn soup is definitely a nice, fresh summer soup!
You may also think it’s weird to eat avocado in a soup, or warm avocado in general (even though jessica eats baked avocado) but it actually works really well. you don’t actually cook it, and the creamy texture with the brothy soup, the crunch of the corn, and the crispy tortillas are an awesome combination!
You can make this with chicken stock, too, but I had some homemade vegetable broth in my freezer. I really don’t like the boxed kind, so I always try to have some stocked (heh) away. Instead of throwing away the ears of corn after cutting off the kernels, I simmering them in the soup; not really necessary, but it adds nice depth of flavor.
Did I mention how easy this is to make? Because the hardest part is figuring out how to get the corn to not fly all over the place when you’re cutting it. And it takes maybe 20 minutes from start to finish, including the chopping and dicing. So there!
Summer Corn Soup from Ruhlman
- 2 cloves garlic, minced
- 1 large onion, small diced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked hot paprika or ground chipotle, or more to taste
- salt to taste
- 1 quart homemade vegetable broth
- 1 plum tomato, diced
- kernels from 2 ears of corn (keep the ears)
- freshly ground black pepper to taste
- lime juice to taste
- 2 avocados, large dice
- 3 corn tortillas, baked crispy
- cilantro to taste
- Saute the onion and garlic in the oil in a large pot over low heat. Add salt and spices.
- When the onion is translucent, add the broth—and, if you want extra corny flavor, the ears of corn —and bring it to a simmer.
- Add the tomatoes and kernels, bring back to a simmer, and that’s it! Soup is ready to eat, it just needs some dressing up. Oh, discard the whole corn ears, too.
- Serve soup in bowls (duh) with a squeeze of fresh lime juice, garnished with diced avocados, tortillas and cilantro.
Even though we aren’t vegetarians, we’re no strangers to veggie burgers. Our freezers are usually stocked with Chik Patties and other MorningStar Farms delights, but those have some problems; they’re filled with preservatives and they’re dairy! Our veggie burgers are pareve and consist only of natural, fresh ingredients. Try adding corn, hot pepper or any other flavor variety to make them your own and you’ll never buy a frozen veggie burger again.
When Lottie’s Kitchen asked us to come do a food demo last summer, we knew we wanted to make one of our favorite things, ice cream! But then they told us that they were focusing on healthy treats… So in addition to mango ice cream, we created this simple mango ice pop with cilantro.