Use a microwave, episode III

As I'm honing in on the best uses of the microwave, I've recently discovered that you can make a really good soup in about 20 minutes using mostly pantry ingredients. Last week it was a big can of black beans, this week it's frozen corn, which turned out even better than the black bean soup we really liked. This recipe is supposed to recall the flavors of Mexican street corn (elote), though I'll have to take their word for it. Now you should stock an extra bag of corn in the freezer next to that one we all use to ice various ailments.

Dylan’s corn soup

Mexican Street Corn Soup

Adapted from Anyday

Time: ~20 minutes

The original recipe says to use six (!) serrano chile peppers, which is laughable for us. I actually left the fresh chile out entirely for Mom’s sake. If you took my advice in episode 371 and stored your leftover chipotle chile pepper in adobo by pureeing them and then freezing them by the tablespoonful, 1 frozen disk will be perfect here.

Dylan’s notes: Dylan finally made this and now says he can’t stop eating it! Dylan says scattering crushed tortilla chips on top of the soup gives it some nice texture. He also thinks that “the lime is a MUST. It adds a whole new dimension.”

360 grams (3 cups) yellow corn kernels, frozen or fresh

50 grams (~½ of a small) diced white, yellow, or red onion

1 tablespoon chipotle chile pepper in adobo sauce (see note)

27 grams (2 tablespoons) olive oil

Serrano, Fresno, or jalapeño chile pepper(s) to taste, seeded and diced (see note)

Kosher salt

Freshly ground black pepper

475 grams (2 cups) vegetable stock or broth (I did my usual, mixing 2 cups boiling water with 2 teaspoons (12 grams) Better Than Bouillon Seasoned Vegetable Base)

Serving suggestions: crumbled cotija cheese, lime wedges, chopped cilantro, ancho chile powder, maybe some crusty bread or tortilla chips (see Dylan’s notes)

    1. Place the corn, onion, chipotle, oil, and chile in a 2-quart microwave-safe bowl. Season with a pinch of salt and pepper to taste. Stir. Cover with a plate or the lid (knob lifted) if you have one. Zap until the vegetables are tender, about 8 minutes in our 700-watt microwave (less if your oven wasn’t manufactured in 1989 like ours).

    2. Stir in the vegetable stock. Zap until the soup is fully heated, about 4-5 minutes in our 700-watt dinosaur (starting with hot broth).

    3. Blend the soup, preferably with an immersion blender right in the cooking vessel, until smooth. Season to taste.

    4. Serve promptly, garnishing each bowl with a spoonful of cotija, a squeeze of lime juice, and a sprinkle of cilantro and ancho chile powder. If you like, you can also serve the soup with crusty bread or tortilla chips to sop or scoop it up. Serves 2 or 3.