It’s been so long since we’ve seen each other last! If you follow along on my Instagram, you’ve probably seen that I’ve been in far off lands – ISRAEL! – eating the best food with the best people in the best environments. It was the best.
I have so many thoughts and feelings that I can’t wait to share with you all, but that’s a separate post. Seriously though, so many feelings. I’m partly excited to share them with you but also partly (mostly) nervous I’m going to give off ‘oh this girl is just too much’ vibes. We all know that girl. I’m gonna try my best to not be that girl. But I might be that girl.
Long story short, and not to give too much away too soon, but the food in Israel was incredible, as we probably all could have guessed. Never have I ever seen a country in its entirety appreciate organic, freshly grown, locally harvested produce as much as they do. Tomatoes, passionfruit and dairy to boot. It’s what well balanced diets, and dreams, are made of. But what surprised me, in all honesty, was the lack of one particular food that’s seen as such a staple in the US – corn! Thinking about it more, I’m actually not surprised. Humans aren’t designed to eat corn; it goes right through our system without being processed. I’m making a mental note to look into that bit a bit more. Don’t you find it interesting?
Before I investigate, and before I find out some horrible fact about corn leading to the demise of us all, I want to share a corn recipe…one I’d been thinking about throughout my entire trip. Sweet Corn Soup. With a handful of ingredients, this soup is super easy to whip up, and because you can buy corn fresh, frozen or canned, it’s essentially a 365 recipe. Besides how easy it is to make, I love the topping possibility this soup affords. I couldn’t decide so I kind of threw everything on there, but it’s subtle sweetness lends itself to every flavor profile and combo your heart could desire.
Any way you want it, that’s the way you need it. *Cue Journey Fan Girl Mode.* Oh this girl is too much.
SWEET CORN SOUP
4 ears fresh corn (about 4 cups kernels, or 2 15 oz cans)
2 tablespoons olive oil
1 large white onion, roughly chopped (about 1 1/2 cups)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cups water, boiling
1/2 cup half and half
1/2 cup dehydrated corn kernels
1 small jalapeño, stems and seeds removed, finely diced
2 radishes, cut into matchsticks
Start by prepping your corn, if using fresh ears. Peel and de-silk the corn, then cut the kernels off the cob. Handy trick – place a small bowl upside down in a bigger bowl. Use a sharp knife and work your way down the cob as many times as it takes to get all the kernels off. Then, if you’re feeling really into it, run the back of your knife down the de-kerneled cobb and remove the inner golden goodness. The bowl inside a bowl method helps catch kernels while you cut so they don’t fly all over the place. Which, could be cool, but not in this instance.
Add your olive oil to a medium/large pot set over medium heat. Let the oil heat up for about 45 seconds before adding your chopped onion. Saute the onion for about 8 minutes until translucent and starting to brown ever so slightly, stirring every minute or so. Add your corn kernels and sauté for another 4 minutes. Add your salt and pepper, boiled water and simmer for 5 minutes.
Working carefully, ladle your corn soup workings into a blender. Leaving the very middle of the blender cap off, cover with a kitchen towel and puree. If you’d like your soup extra smooth, run it through a mesh sieve befogging returning to the pot to boil. If you’re okay with a little texture (like picture, I’m a texture kinda girl), simply pour the pureed straight back into the pot. Simmer for another 5-7 minutes. To serve, ladle the soup into a bowl and top with your yummies of choice. I used freeze dried/dehydrated corn kernels (which I bought at Whole Foods!) for the awesome crunch, diced jalapeños for the spice, and matchsticked radishes for the peppery bite and color. Enjoy!