Every spring, my enthusiasm for fiery heat gets the better of me and leads to an over-zealous planting of hot pepper plants. As a result, every summer finds me pressed to come up with creative ways of disposing of a ridiculous number of jalapeño and cayenne peppers. Fortunately, that's not too heavy a burden. And since this latest effort coincides with this month's No Croutons Required hot pepper theme, it's a chance for me to remind you to submit your own favorite soup or salad featuring hot peppers — fresh or dried, jalapeño, habanero, scotch bonnet, cayenne, thai, or any other variety.
Cheddar cheese is always a great ingredient for pairing with jalapeños, and tempers the heat of the pepper just so that the six jalapeños in this soup will only make you sweat slightly. And loads of fresh sweet roasted corn, fresh cilantro and oregano and basil — also out of my garden — and a splash of lime juice all made this a refreshing dinner on a hot, sweltering day like the ones we've been getting lately.
For added amusement, here's a few "typical" Canadians on the subject of jalapeños (warning: audio not suitable for children or safe for work):
|Roasted Corn and Jalapeño Cheese Soup|
|Recipe by Lisa Turner|
Published on July 17, 2011
A zesty and refreshing jalapeño and Cheddar cheese soup with fresh roasted corn, fresh herbs and spices
Other jalapeño recipes from Lisa's Kitchen you may enjoy:
Baked Cheese and Tortilla Pie with Jalapeños, Corn and Pinto Beans
Jalapeño and Tomato Macaroni and Cheese