Over the summer I went through this kick of wanting corn with every meal. It’s only slightly died down in the subsequent seasons. My favorite was Mexican Street Corn. So when I came across this soup recipe in Winter I just had to try it. It was simple enough and didn’t require much work at all which is exactly how I love my cooking.
I did make a couple of adjustments though. First off, the garlic. I LOVE garlic in all of my food. It’s a staple in my home but I never actually have cloves of garlic. I just keep a jar of minced garlic stocked in the fridge, which is what I used because I didn’t want to deal with cloves. The second was jalapeno. We have a jar of jalapenos that I got from a farmer’s market vendor and we wanted to use, so I chopped that up and threw it in. And the last adjustment I made was cilantro. I used half of the amount.
I usually follow recipes to the letter but I didn’t want to buy specific things for something I wasn’t sure I’d like, when I had viable options at home. I wanted to be smart with the ingredients I already had and bank the flavor would come out right. In this case, buying those ingredients would’ve been unnecessary as substituting what I already had worked out fine. The cilantro was something different. I chopped half of it and realized it looked like a LOT of cilantro. I didn’t want to overpower the soup with the taste of cilantro. Using what was on hand (ingredients and half chopped cilantro) instead of making a specific purchase ended up being the better way to go. I knew what I had, I used it well, and saved a little bit of money too.
Here’s the recipe for you to try for yourself:
https://thestayathomechef.com/mexican-street-corn-soup/?fbclid=IwAR1n-0ztPG-WaFucPxIGtOfCRXLqyC8tI60HiWwNypezfE8yuYp9j0QpkNQ
