Mexican Corn Soup

chicken-corn-chowder-4-16-10 If it’s fall, it’s time for soup. And for me, any soup that contains corn is a good one.

The problem can come in when you want a naturally thickened soup. Pureeing the corn can lead to problems if the hulls aren’t pulverized. It leaves a chewy residue if not.

So pay close attention to the directions to avoid the problem.

And then sit back and enjoy the taste!


4 ears fresh or 3 cups frozen, thawed corn kernels
2 medium tomatoes, roughly chopped
2 cups chicken broth
1/2 teaspoon dried oregano
4 slices thick cut bacon
1/2 onion, chopped (about 1 cup)
2 cloves garlic, finely chopped
Coarse salt and freshly ground black pepper
1/2 cup heavy cream, optional
3 tablespoons chopped fresh flat-leaf parsley
1/2 cup queso fresco, fresh farmer’s cheese, feta cheese, or sour cream, optional
Tortilla chips or fried tortilla strips, optional


  1. If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place half of the corn kernels in blender with tomatoes, 2 cups of broth, and oregano.
    Puree until smooth. Set aside.

2. In a large saucepan over medium heat, cook bacon, turning once until brown and crisp, about 10 minutes. Remove bacon to a paper towel lined plate to drain. Set aside. Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent. Add garlic and stir for another minute.

3. Add tomato-corn puree to saucepan with remaining 2 cups of broth. Bring to a low boil and add remaining whole corn kernels. Simmer over medium-low heat until thickened, about 20 minutes. Stir occasionally and remove any foam as it develops with a large flat metal spoon. Season with salt and pepper.

4. Mix in half of the parsley and cream, if desired, and heat through.To serve, garnished with crumbled bacon, remaining parsley, crumbled cheese and tortilla chips or strips.


NOTES: The important thing is to use a high speed blender like a Magic Bullet. You need a powerful motor to puree the corn husk of the kernel properly. Do not use an immersion blender, it is not strong enough, and frankly I’d be concerned that even a Cuisinart won’t be enough. If you don’t have a big motored blender, then I would consider skipping the puree step and leave the corn intact.You might also consider roasting/seeding and pureeing with the rest some chiles if you would prefer a more spicy soup.

SOURCE: Simply Delicioso with Ingrid Hoffmann

Summery Corn Pudding

corn puddingThere are so many ways to make corn pudding. I have one that I use in the winter with cornmeal, and another in the wings I have yet to make that looks promising.

I tried this one and really liked it. It has a clean corn taste that is really terrific especially in the summer when corn is so darned fresh.

I did change the method a bit, but the ingredients are the same.

Give it a try and see if you like it.


  • 7-10 ears of corn (you will want a good three cups of corn)
  • 4 eggs separated
  • 4 tbsp butter
  • i tsp salt
  • 1 lg jalapeño finely diced (seeds removed if you wish)
  • 1/2 medium onion
  • 1/3 c chopped cilantro
  • 1/4 c sour cream
  • several grinds of black pepper


  1. Cut the corn off the cobs until you have around three cups. Place in a food processor and pulse six times. This releases some of the juices which give a great corn flavor. Alternately you can hand grate, but this will take a lot longer.
  2. Melt half the butter in a skillet and saute the jalapeño and onion until onion is translucent.
  3. Beat the egg yolks until lemony. You can do this with a whisk.
  4. Add everything but the egg whites to the yolks and mix.
  5. Beat the whites until stiff. Fold half into the corn mixture and then the other half.
  6. Preheat the oven to 425°.
  7. Pour the corn batter into a baking dish buttered well with the other two tablespoons.
  8. Place in oven for 15 minutes and then reduce to 350° for another 30.


NOTES: The chile is optional of course. You could use red pepper if you would prefer no heat at all. Cilantro can be replaced with parsley.

SOURCE: Rufus’ Food and Spirits Guide

OVEN: 425° and 350°

COOKING TIME: 45 minutes

Squashy Corny, Oniony Casserole

I lost the link I had for this recipe, but it’s fairly simple so I can recreate if fine for you.

If you like squash, and I do.

If you like corn, and I do.

If you like onions, and I do.

You will really like this side dish.

And it goes so nicely with any meat.

And it would be a nice dish for Thanksgiving or Christmas.

Need any more reasons to give it a go?

Didn’t think so.


  • 3 lg sweet potatoes (also works with any kind of squash such as butternut, buttercup, etc)
  • 1 1/2 c of corn, (frozen, fresh, canned)
  • 1 lg onion, sliced
  • 4-6 tbsp of butter
  • 1/2 c heavy cream


  1. Place the potatoes on a foil-lined cookie sheet along with the corn (if fresh) and roast until done and nicely scorched here and there. If using fresh corn, the corn won’t take as long as the sweet potatoes or squash. Oil the corn before hand. The squash can be unpeeled at this point and cut into chunks, depending on size to speed up the cooking. The squash should take about 50 minutes while the corn about 30.
  2. If using frozen or canned corn, use a tablespoon or two of the butter and saute until just a bit of browning occurs. Set aside.
  3. Slice the onions and saute until golden on medium low with about 2 tbsp of the butter.
  4. Once the squash is done, peel and place in a bowl. Add 3 tbsp of butter, salt and pepper and the cream. Mash as you would regular potatoes.
  5. Add the corn and the onions. Mix gently and serve.

Serves: 4-6



Foothills Potato Salad

I love potato salad.

Mine that is.

Others? Not so much.

I’m just fussy.

So when I decided to take advantage of several “southwestern” type potato salads, I just had to make it my own of course. And this i what I came up with.

I’ve tried to be specific about the measurements, but frankly, it’s the kind of thing, you just put in what looks about right. So add or subtract or substitute as you decide and vary the amounts to agree with your own tastes.


  • About 2 lbs of red potatoes or Yukon, diced into bite-sized pieces, boiled in salted water until barely done, drained and cooled.
  • 3 ears of corn, roasted and stripped from the cob
  • 1 150z can of kidney beans, drained and rinsed
  • 1/2 c diced red sweet pepper
  • 1 -2 jalapeño peppers minced
  • 3-4 ribs of celery, thinly sliced
  • 4-6 radishes, diced
  • 4 scallions, chopped
  • 1/3 c chopped cilantro
  • 2/3 c mayo
  • juice of one lime + 1 tbsp zest
  • 1 tsp cumin
  • 1 tbsp chile powder
  • salt and pepper
  • 6 slices bacon, fried and drained


  1. Mix all the veggies together in a large bowl.
  2. Mix the dressing ingredients together in a small bowl and then pour over and mix. (I like the salad to be a bit dry because leftovers aren’t so soupy then)
  3. Scatter the bacon on the top (which will keep it crispy longer)

Serves: 6

NOTES: you can add any veggies you like such as zucchini, broccoli. You can swap out the beans for some other type of course. You can add more heat with Serrano chiles.

Spicy Corny Dip

Oh corn, I do love thee.

So finding a great recipe that uses corn as a chip/veggie dip is simply divine. This is that recipe. I got it from a site called A Communal Table. I’ve taken a few liberties with it to fit my own tastes.

If possible use fresh corn, but frozen is fine and so is canned if you desire. As with many of my recipes, being able to swap out some of the ingredients to fit what you have on hand, or have a taste for is available here too. Do that surely with the cheese–whatever flips your skirt. And of course you can add or subtract heat as you desire.

So give it a go if you want to munch on something during the Sunday football games.


  • 2-3 ears of corn, roasted and then cut from the cob. (2 cups or so)
  • 1 cup of onions, diced (I used red onion)
  • 1 cup sweet red pepper, chopped
  • 1 lg jalapeño, minced (more if you desire or use other chiles)
  • 2 cloves garlic, minced
  • 1 c mayo
  • 2 c total shredded cheese (I used a combo of jack cheese and swiss because that’s what I had opened)
  • salt and pepper
  • cayenne pepper 1 tsp


  1. Spray a 8 x 8 inch baking dish with cooking spray or oil.
  2. Preheat oven to 350°.
  3. Prepare the corn.
  4. Put the sweet pepper and onion in a saute pan with a bit of oil or butter and saute until softened. Add the jalapeño and garlic and cook for a couple of minutes more. Add this mixture to the corn.  Let cool.
  5. In a separate bowl, add the mayo, cayenne, salt and pepper and  1/2 cheese, mix until integrated and then add to the corn mixture and stir until blended.
  6. Pour into the baking dish and cover with the remaining cheese. Bake until bubbly 10-12 minutes.

Serves: 6

NOTES: as I said, you can vary the cheese with just about anything. And experiment with the heat. Think chipotle peppers in adobe sauce (1 tbsp). Or omit the heat and add chile powder instead. Pepper jack would be great.

Champion Corn Salsa



This is a meal in itself.

At least it is to me, for as I often have said, I love corn. I am always on the lookout for a recipe that features corn, and sometimes, well, it seems to make itself.

I didn’t find it too difficult to create a corn salsa. All the usual suspects are here, but I don’t put tomato in mine, not because I don’t adore corn and tomatoes, for I do, but that the tomato is juicy and it takes it toll on this dish as a leftover. So I keep it drier and thus palatable for a bit longer this way.

Not that it lasts very long.

It is a great accompaniment to any grilled meat.

So before the summer is completely gone, do give this a try. You can make this as spicy or as mild as your taste dictates, but for me? Oh spicy please!



  • 2-3 ears fresh corn (frozen and canned can be used too but it won’t be quite as lusciously good!) About 2 -3 cups
  • 1/3 c finely diced red onion
  • 1/3 – 1/2 c finely diced sweet red pepper
  • 1-2 jalapeños, finely chopped (seeds and membranes removed if you choose)
  • 1/2 c loosely packed chopped cilantro
  • 1/2 tsp cumin
  • salt and pepper to taste
  • 1/8 c olive oil (EVOO)
  • 1/4 c lime juice and about a tsp of zest


  1. If using fresh corn, rub with olive oil, and place under broiler, rolling as necessary letting it char here and there. Let cool, and then cut kernels off the cob.
  2. Add the rest of the ingredients, stir and refrigerate a couple of hours to let the flavors meld.

Serves: 8 as a side condiment

NOTE: some like to add black beans to this to make it more of a side salad. You could also add cucumber, but that deteriorates more quickly I find too.


Corny Fritters

Did I ever mention to you that I love corn?

I really do. I stick it in meatloaf and in all manner of things. Nothing is better than fresh corn on the cob. Nothing is better than a corn souffle, or a corn pudding, or a kernel of corn on the ground. I will gobble it up if it’s corn.

I ran into this great recipe at Susartandfoodblog and utterly loved it. I made just one tiny little change which reflects my other love affair–sticking jalapeños into everything. Well not everything, I don’t slip them down my bra or put them in my computer ports.

I didn’t make the salsa she offered on the link above, because I made gazpacho and had these with it. It was glorious, I tell you, glorious. Okay, it was good eats. Enough said. Follow the recipe and enjoy.


  • Scrap the kernels from 2 ears of corn (alternatively roast the ears first on the grill and then scrap)
  • 1/2 c finely diced green onions (about 3)
  • 1-2 finely diced jalapeños, seeded as you wish
  • 1 c flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp garlic powder or granules
  • 2 eggs
  • 1/2 c milk
  • 2 tbsp butter, melted
  • 4-6 tbsp oil


  1. Place the corn, green onions and jalapeño in a bowl.
  2. In a second bowl, put all the dry ingredients.
  3. In a third bowl, mix the eggs, milk and butter.
  4. Add the third to the second and mix lightly.
  5. Fold in the corn mixture.
  6. Heat up the oil in a fry pan.
  7. Drop by large tablespoons into the oil and mash down a bit. Cook until browned and flip. Cook until done.
  8. Remove to a cooling rack overlaying a cookie sheet layered with paper toweling. Place in a 200° oven to keep until all are finished, and then serve.

Serves: 4