Dealing with the plight of too much sweet corn

There, there now.  I know how it is, how you feel, how you struggle during sweet corn season.  Remember, I once lived in Indiana.

On Saturdays at the Farmer’s Market or at the grocery store, you’re unable to resist the starchy, sugary goodness of sweet corn.  Your family has nearly foundered on corn on the cob, they crave a new way to eat their corn.  Trust me.  I KNOW.

I’m here to help with this recipe for Corn and Salsa Tortilla Soup from the June 2008 issue of Everyday with Rachael Ray. I realize the word “soup” is not typically welcomed and sought after in the summer months, but I assure you that this is worth the extra heat.

Let’s head to the kitchen!

3 poblano chiles (could also use a green pepper for a less spicy soup)
6 corn tortillas, cut into 1/2-inch-thick strips
3 tablespoons canola oil
1 teaspoon ground cumin
Salt
6 ears fresh sweet corn, kernels scraped from the cob
1/2 red onion, chopped
1 clove garlic, chopped
Pepper
One 32-ounce container (4 cups) vegetable broth
One 14.5-ounce can fire-roasted diced or crushed tomatoes
1 avocado, chopped,  for garnish
1 lime for garnish
2 tablespoons cilantro for garnish
Sour cream for garnish

Preheat the broiler. Coat the poblanos in a teaspoon of canola.  Broil the poblanos until blackened, 10 minutes. Transfer to a bowl, cover and let cool. Peel, seed and chop the poblanos.  This can also be done over a gas flame if you’re one of those lucky people with a gas cooktop.

Preheat the oven to 400°. On a baking sheet, toss the tortilla strips with 1 tablespoon oil and the cumin. Bake until golden, about 10-14 minutes; season with salt.

Meanwhile, in a large, deep skillet or soup pot, heat the remaining 2 tablespoons oil over medium-high heat. Add the corn and cook until charred at the edges, 10 to 12 minutes. Add the red onion and garlic, season with salt and pepper and cook until the onion is softened, about 5 minutes. Stir in the broth, tomatoes and chopped poblanos.

Ladle the soup into bowls.  Top with a avocado, a squeeze or three of lime juice, add cilantro, and sour cream.

I’ve been thinking about ways you could modify this recipe and already mentioned that green peppers could be substituted for the poblanos.  Roasted red, yellow, or orange peppers would also be a delicious substitution.   To add some protein, you could add cooked, shredded chicken or drained and rinsed black beans.

No longer do you have to feel alone and scared during sweet corn season.   I’m glad to have helped you in your time of need.

**Note:  I first introduced you to this recipe last summer when Rachael Ray lied to me and said this recipe only took 30 minutes to prepare, which is a BALD-FACED LIE.  I also discussed my deep devotion to cilantro and said that cilantro haters could suck and egg.