08.09.16

SUMMER CORN SOUP

summer corn soup | designlovefest

i was born and raised in the midwest where summertime means roadside stands filled with fresh berries, tomatoes and sweet corn. i find frozen corn to be completely uninspiring and almost never eat it but fresh corn is a completely different story which is why i’m only going to recommend making this soup in the summer time when you can use fresh corn on the cob! it makes all the difference. what have you been making and loving this summer? i’d love to know, i’m always looking for new ideas. i find that my enthusiasm for cooking goes down in the warmer months so i’ve been focusing on simple meals that require little effort and work as leftovers as well. i just made this from the NYtimes last night and really enjoyed it.  – joanie

summer corn soup | designlovefest

what you’ll need:
serves 4
• 4 ears of corn, remove the corn from the cob
• 2 jalapeños
• 2 tablespoons olive oil
• 1 white onion diced
• 2 sprigs fresh marjoram
• 1 32 ounces box of vegtable broth
• 1 teaspoon cumin
• 1 teaspoons salt
• 2 limes
• garnish and serve with tortilla chips, queso fresco (feta would be good too!), sliced avocado and spicy salsa.

summer corn soup | designlovefest
summer corn soup | designlovefest
summer corn soup | designlovefest

• heat the olive oil and add the onion. chop the jalapeños (remove the seeds if you don’t like it too spicy) and add to the onion. add the cumin, salt, marjoram and corn and mix until incorporated. add the vegetable broth and let simmer on low for 15 minutes. remove the sprigs of marjoram. the idea is to barely cook the corn so that it stays really crisp and fresh.

summer corn soup | designlovefest
summer corn soup | designlovefest

• ladle into four bowls and top with fresh avocado, queso fresco, and the juice of half a lime. serve with tortilla chips and a spicy red salsa (which you can add to the soup if you want more of a kick!)

summer corn soup | designlovefest
summer corn soup | designlovefest
summer corn soup | designlovefest

styling by: joanie cusack and ivan solis
photos by: 

6 COMMENTS

Add your own

    John says:

    I found the greatest way to make veggie broth! I use the cobs left over after I remove the kernels, a carrot, a stalk of celery and some rough-chopped onion. I throw it all in my Instant Pot (an electric multi-cooker with a pressure cook feature), set it on “soup” and wait 30 minutes ’til it’s done. Let the steam out and use it in a recipe (or refrigerate or freeze). It would be perfect for this.

    designlovefest says:

    love this idea! thanks, john!

    Nikki says:

    Yumm, have to try this some time!

    holly says:

    This looks excellent! Is it fresh marjoram and then the cilantro is an optional garnish? looking at the gorgeous photos I can see only cilantro and I just want to be sure I have it right because I’m terrible at improvising. 🙂 Thanks!

    designlovefest says:

    correct! the marjoram is fresh and you’ll put the whole stem in while it cooks and pull it out before serving and then garnish with cilantro!

    Julia says:

    This looks so good! I love fresh corn too – Midwest love!

    Julia –

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