The sun is hot. The waves are crashing at your feet and the warmed sand is supporting your back as you relax. You have no cares in the world….Sounds like every day of a Canadian winter right?! Ha!! Hardly. We’re all literally freezing, it’s -30 ˚C. You could literally throw a pot of boiling water into the air and it would evaporate…
The kids have an inclement weather day which means they don’t have to wait for the bell to ring before entering the school…they could literally jump out from the truck this morning, except the truck won’t start. It’s too cold. You all begin the burdensome and taxing chore of gearing up to face the elements. Snow pants, to cover the already existing layers on your legs, the jacket to seal in the 4 top layers, boots, mitts, neck-tube, toque, the only exposed skin are your eyeballs and you’re seriously debating about pulling the ski-goggles out to conquer the treacherous walk to school with the kids. After everyone is ready and prepared to battle the cold, 20 minutes has passed. You sigh as you push the door through the snow drift resting on your step to tromp through the 3 feet deep snow with the kids to school. It’s a day. The thought of your last Mexican holiday rushes through your mind….what you wouldn’t give to be back on that beach, warm and nibbling a cob of Mexican Street Corn…
We promise this recipe will warm your soul and your families evening. This Mexican soup will thaw you during the coldest of Canadian winters.
Now running on the frozen Canadian winter theme, use frozen corn! It’s perfect for this recipe and can ensure this soup can be a hit even when the corn fields are long gone.
It’s complex in taste, but this soup’s ingredients and prep are super simple. It’s the perfect recipe when time is of the essence and you need dinner ready quickly. This soup also freezes well or could be packed for tomorrow’s lunch.
Fry up the onions and garlic in the spices. Add your liquid and corn and purée! That’s it!! The Mexican beach with a cob of corn will soon again warm your Canadian winter…well at least a version of sorts 🙂
Truth be known, besides Stacey’s already known obsession of jalapeño’s, another secret is we BOTH LOVE bacon!!! Could there be a food more epicurean, more sumptuous, more grand? Use this salty garnish and top your soup alongside the cilantro, thinly sliced jalapeño and Cotija cheese. hhhhhmmmm….bacon.
Before we close out this blog, we think it’s important to also address the Cotija cheese. Many of you might be asking what is Cotija cheese? Simply, it’s a Mexican cheese that is hard, salty and made from cow’s milk. We are able to purchase this from our local Sobey’s grocery store when we make this soup. However, if you have trouble doing so, it’s similar to a Feta, or Parmesan or Romano cheese. Go ahead and use what you can find! Don’t stress this extra on your soup. Lol, life as a food stylist… you won’t need your forceps to add the cheese – dump it on!!
MexiCan Street Corn SoupCourse: SoupCuisine: MexiCanDifficulty: moderate
Mexican street corn is simply corn on the cob grilled and then slathered in a creamy, spicy lime sauce. What could be better? We’ve made a MexiCan soup to warm you from the inside out. Its tastes complex yet its ingredients and prep simple. Let us take you from the warm streets of Mexico during the cold Canadian winters with this soup. We promise your entire family will love this recipe.
8 cups frozen corn
1 large onion chopped
4 cloves garlic
4 cups gluten free chicken stock
1 1/2 cups heavy cream
3 tbsp butter
1 juice of lime
4 tbsp CUT Flour
2 tbsp chili powder
2 1/2 tsp cumin
2 tsp salt
1 lb. cooked and crumbled gluten-free bacon
3/4 cup Cotija cheese crumbled
1 cup chopped cilantro
2 jalapeño thinly sliced
- Preheat oven to 425 ˚F.
- Lay bacon strips on cooking sheet and bake until slightly crispy. Approximately 10-15 minutes.
- Meanwhile, chop cilantro, slice jalapeño, crumble cheese all in separate bowls.
- Warm frying pan or sauce pan on medium/high heat, melt butter.
- Add onions and garlic and reduce heat. Add spices and lime juice and cook until onions transparent. Stir well so onions are thoroughly coated with spices.
- Combine chicken stock and continue to stir.
- Add heavy cream and stir until well mixed.
- Add corn and while stirring, bring mixture to a slight boil. Reduce heat and continue to simmer until corn thoroughly cooked. Approximately 8 min.
- Pour entire contents into blender and purée until smooth.
- If desired soup is hotter, pour back into saucepan and continue to warm. Otherwise, ladle or pour into bowls and top with garnishes: crumbled bacon, cilantro, cheese, and jalapeño.
- Close your eyes and pretend your toes are covered in the hot Mexican sand…After all, you’re warm now and eating Mexican Street Corn! Stacey and Meg
Close the door, shut out winter and make soup. Warm your soul. Fill your family. MexiCan Street Corn Soup is your answer this week…the forecast is blowing in winter.