Roasted Corn and Jalapeño Cheese Soup

Roasted Corn and Jalapeño Cheese Soup
Unless directed otherwise, peppers mean only one thing to me: hot peppers! And so it should come as no surprise, least of all to my good friend Jacqueline, that I should respond to her pepper theme in this month's No Croutons Required challenge with a hot pepper soup … especially when the challenge should coincide with the first jalapeño peppers to be picked from my garden and the first local corn.

Four jalapeños and a splash of cumin add a subtle and pleasing heat to the sweetness of roasted fresh corn and the refreshing tang of fresh lime juice and cilantro, while puréed pinto beans lend depth and a wholesome nutrition to this light and summery soup. Rounded off with a little sharp jack cheese, this is a delicious and refreshing mid-summer soup for serving outdoors for lunch or as a small evening dinner with a plate of hot brown rice.

Roasted Corn and Jalapeño Cheese SoupRoasted Corn and Jalapeño Cheese Soup
Recipe by
Cuisine: Mexican
Published on August 12, 2009

An earthy and zesty jalapeño and jack cheese soup with fresh roasted corn, cumin, lime and cilantro

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Ingredients:
  • 1/2 cup dried pinto beans
  • 5 ears fresh corn with husks
  • 2 tablespoons olive oil
  • 4 green onions, both white and green parts, chopped
  • 4 jalapeños, seeded and chopped
  • 1/2 teaspoon ground cumin
  • 2 cups vegetable stock
  • small handful fresh cilantro, chopped
  • juice from 1 lime
  • 3/4 cup grated fresh jack cheese
  • 1 teaspoon sea salt, or to taste
  • chili powder for garnish
Instructions:
  • Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, then add to a medium saucepan. Cover with 3 cups of fresh water and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Set aside the beans and their cooking liquid.

  • Meanwhile, preheat an oven to 450°. Place the ears of corn in their husks on a baking sheet. Roast for 30 minutes, then remove from heat and let cool for 30 minutes. Remove the husks and pare the kernels from the ears. Set aside.

  • Heat a large saucepan or soup pot over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl around to coat the pan. Add the white parts of the green onion and the jalapeños, and sauté for 2 to 3 minutes. Stir in the ground cumin and continue to fry for another minute.

  • Pour in the beans with their cooking liquid and the vegetable stock. Bring to a slow boil, and add the cilantro along with half the corn. Remove from heat and purée the soup until smooth using a hand blender or in batches in a desktop blender. Return to the stove, turn down the heat slightly, and simmer for 10 minutes.

  • Stir in the lime juice, 1/2 cup of the grated jack cheese and season with salt. Serve hot or warm in bowls, garnished with the remaining cheese and a sprinkle of chili powder.

Makes 4 to 6 servings
Roasted Corn and Jalapeño Cheese SoupYou will also be sure to enjoy:
Jalapeno Spoon Bread
Jalapeno Cheese Shortbread
Baked Cheese and Tortilla Pie with Jalapeños, Corn and Pinto Beans

On the top of the reading stack: Liberal Fascism: The Secret History of the American Left, From Mussolini to the Politics of Change by Jonah Goldberg

Audio Accompaniment: Ben Harper: Pleasure and Pain

17 comments:

Shri said...

I love Jalapenos, Lisa as you can imagine.But the combination of Jalapeno and corn must be heavenly!

Pooja said...

Wow this is a lovely spicy soup! Corn, cheese n jalapenos must have given lots of flavour!

Soma said...

I love your use of beans here. i was going to make a corn soup with jalapeno cream, but decided to do a cold soup today. Perfect things combined in your soup here.

A 2 Z Vegetarian Cuisine said...

Lovely combination of ingredients. Love the use of jalapeno, corn, bean & Cheese. Indeed a complete meal by itself.

Anh said...

Very tasty soup, I can imagine!

Astra Libris said...

OOoooh, I love summer soups! SO beautiful!!

MeetaK said...

oh nice flavors and although it's still warm here i think this would be a great quick dinner on cooler days!

rekhas kitchen said...

wow corn and jalapeno what a combination spicy but yummy looking with that cheese great recipe

iRaw said...

What a delicious combination - and I can easily make the soup vegan...and I will!

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Nithya said...

Yummmm.. it looks really delicious. :)

eatme_delicious said...

What a wonderful sounding soup! A perfect combination of flavours. I love that you added roasted corn too. Oh and the jalapeno cheddar shortbread - yum! Must try that too.

Padma said...

Delicious soup... lovely combo with jalapeno and corn... looks great with the cheese on top...

karuna said...

this looks soooo good. I have all the ingredients and I am going to try it over the weekend. i love soups. yummmyyyy

Bellini Valli said...

What an amazing dish for NCR Lisa. I can taste the cheese form here:D

Parita said...

What a flavorful combination lisa! perfect for a cold rainy day!

Kevin said...

Roasted corn and jalapenos would make for a really tasty soup!

Emily said...

I just made this soup... its so delicious. the one problem i have with it is the cilantro ratio. I was so excited that the recipe called for cilantro, but its a bit overpowering. Maybe my handful was just a bit too big...

otherwise, great!