Today Mary Ann (Classic Casual Home), Annie (Most Lovely Things) and I are joining two of our pals Lisa from Shine Your Light, and Celia from After Orange County. We are sharing some of our favorite winter soups. I don’t know about you but once the air chills I fix soup about once a week. I always love finding another great soup to try. This hearty Mexican Street Corn Soup is one of our favorites winter or summer. You can prepare it as is or add shrimp or crab right before you serve it.
I have to be honest I did this at the last minute today. I ran to town and grabbed some tulips.
I set the table for the two of us.
The plates and napkins are from World Market.
I prepared a simple arugula salad with citrus and goat cheese. I love this with the street corn soup. The citrus counterbalances the sweetness of the soup.
Here are the recipes for both the soup and the salad. Enjoy!
hearty mexican street corn soup
A Hearty Corn Soup that can be served year round
- 2 tbsp butter
- 1 onion
- 4 cloves garlic
- 1 jalapeno pepper
- 6 c corn (I use frozen in winter)
- 4 c chicken broth
- 1/2 t cumin
- 2 limes
- 2 T cilantro chopped
- 1/4 c cotija cheese crumbled
- 1/2 lb uncured turkey bacon chopped
- 1/2 c sour cream
- 1 avocado
Brown chopped bacon and set aside. Melt the butter in a large saucepan over medium-high heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute.
Stir in the cumin, and cook 1-2 minutes. Whisk in the chicken stock until smooth and bring to a boil. Add in the corn. Once it returns to a boil, reduce the heat to low and simmer 10 minutes. Blend with an immersion blender.
Salt and pepper to taste. Add juice and zest of one lime. Stir in cream and cilantro. Serve topped with crumbled bacon, cotija, cilantro, sliced avocado, and reserved lime.
Arugula Salad with Citrus and Goat Cheese
- 3 cups Baby arugula, fresh
- 2 Blood orange
- 3 tbsp Mint, fresh leaves
- 2 Navel oranges
- 1/2 Red onion, small
- Sea salt and pepper
- 3 tbsp Olive oil or citrus-infused olive oil, extra-virgin
- 5 tbsp White wine vinegar
- 1/4 cup toasted pine nuts
- 2 tbsp Goat cheese
Put sliced onion in a small bowl with 3 Tablespoons white wine vinegar. Set aside.
Remove peel and pith from oranges and quarter.
Place Arugula on a platter or individual serving plates.
Arrange oranges on top.
Sprinkle with mint leaves.
Drain red onion, discard vinegar and scatter onion on oranges.
Toss arugula with olive oil and remaining 2 Tablespoons white wine vinegar. Season with salt and pepper. Add to salad.
Garnish with crumbled cheese and roasted pine nuts and serve immediately.
I hope you give my Hearty Mexican Street Corn Soup a try. I think you will love it. Pop over and check out the other ladies yummy soups.