I’m back today friends (3 posts already this week, I’m on a roll)… collaborating with my favorite cookbook publisher, Southern Living, to tell you all about their latest delivery titled Southern Made Fresh. Written by Alabama native Tasia Malakasis, her passion of food is highlighted in this latest read which focuses on using local, homegrown ingredients and using bright, fresh ingredients for the dishes she treasures most. My newest cookbook love features more than 175 tasty concoctions, ranging from an Heirloom Tomato Pie to their yummy Summer Corn Soup (recipe featured below) and the festive Summer Sparkler.
I love how Tasis redefines our Southern comfort food staples and inspires new, seasonally-driven recipes so you can grab from your garden or the local farmer’s market and make something truly memorable for those gathered around your table.
Summer Corn Soup
5 ears fresh corn
1½ tsp. table salt, divided
2 Tbsp. extra virgin olive oil, divided
2 Tbsp. chopped red onion
2 Tbsp. chopped fresh cilantro
2 Tbsp. fresh lime juice (about 2 limes)
½ tsp. sugar
½ small jalapeño pepper, seeded and diced
1½ cups chopped white onion
2 garlic cloves, minced
Garnish: chopped fresh cilantro or chopped fresh chives
1. Cut corn kernels from cobs to measure 5 cups, and place in a bowl, reserving
cobs. Place corn cobs, 6 cups water, and ½ tsp. salt in a Dutch oven. Bring to a boil; reduce heat, partially cover, and simmer 30 minutes.
2. Meanwhile, heat 1 tsp. oil in a small saucepan over medium-high heat. Add
1 cup corn kernels; sauté 5 minutes or until tender and beginning to brown. Transfer to a small bowl, and add red onion, next 4 ingredients, 2 tsp. oil, and ½ tsp. salt, stirring well. Cover corn salsa, and let stand until ready to serve.
3. Remove and discard cobs from corn stock. Pour stock through a fine wire-mesh strainer into a bowl to measure 3 cups.
4. Heat remaining 1 Tbsp. oil over medium heat in a large saucepan. Add white onion; sauté 5 minutes. Add garlic; sauté 30 seconds. Add remaining 4 cups corn kernels and remaining ½ tsp. salt. Cook, stirring often, 4-5 minutes or just until corn is tender. Add stock; bring to a simmer; cover and simmer 15 minutes.
5. Place half of soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth; pour into a large bowl. Repeat procedure with remaining half of soup.
6. Return soup to pan, and cook over medium-high heat 2 minutes or until thoroughly heated. Ladle soup into bowls. Top with corn salsa.
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