Latin Corn Soup

I could wax a little poetic about good relish-dish combinations. Partly because it’s more interesting when you actively combine things as you eat, but I think that relishes must also be important food-chemistry wise in adding that extra “je ne sais quoi” element to an already good dish, therefore making it even better.

This soup recipe is a good example; the soup itself mixes some already interesting flavors: oregano, coconut milk, and radishes, but the avocado-based relish (which is basically guacamole) makes this soup really satisfying. This is also a great end-of-summer soup, because it can be eaten either hot or cold. It’s good both ways, but it’s really refreshing cold.



Latin Corn Soup

Adapted from a Moosewood Restaurant Cookbook recipe

Makes about nine cups

For soup:

2 C thinly sliced onions
1 T olive oil
3 garlic cloves, minced
1 fresh jalapeño, minced
2 t ground coriander
1 ½ t dried oregano
1 t salt
2 C water or vegetable broth
¼ C sliced radishes
2 C peeled and diced sweet potatoes
1 C diced yellow or orange bell peppers
1 14-ounce can coconut milk
1 14-ounce can diced tomatoes
1 ½ C fresh or frozen corn kernels
2 T chopped fresh cilantro
2 T fresh lime juice

For relish:

1 ½ T fresh lime juice
2 ripe avocados
½ T salt
1 tomato, chopped
1 ½ T minced red onion

1. In soup pot on medium heat, cook the onions in the olive oil for about 5-10 minutes, until they are softened. Add the garlic, jalapeño, coriander, oregano, and salt, and stir for 3-5 minutes. Stir in one cup of the water/broth and the radishes, sweet potatoes, and bell peppers. Cover and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.

2. While the vegetables simmer, prepare the relish. Peel, chop, and mash the avocados, and then add the lime juice, salt, tomato and red onion.

3. Once the vegetables are tender in the soup, add the coconut milk, diced tomatoes, and corn, and bring back to a simmer. After simmering for five minutes, add the lime juice.

4. To serve, garnish each serving with the chopped cilantro and a spoonful of the avocado relish.

Can be served either hot or cold.