Roasted Corn and Jalapeño Cheese Soup

Unless directed otherwise, peppers mean only one thing to me: hot peppers! And so it should come as no surprise, least of all to my good friend Jacqueline, that I should respond to her pepper theme in this month's No Croutons Required challenge with a hot pepper soup … especially when the challenge should coincide with the first jalapeño peppers to be picked from my garden and the first local corn.

Four jalapeños and a splash of cumin add a subtle and pleasing heat to the sweetness of roasted fresh corn and the refreshing tang of fresh lime juice and cilantro, while puréed pinto beans lend depth and a wholesome nutrition to this light and summery soup. Rounded off with a little sharp jack cheese, this is a delicious and refreshing mid-summer soup for serving outdoors for lunch or as a small evening dinner with a plate of hot brown rice.

I'd also like to extend a special thanks to Pooja, Shubha and Muneeba who have recently passed on a Creative Blogger award to me.

Roasted Corn and Jalapeño Cheese Soup

1/2 cup of dried pinto beans
5 ears fresh corn with husks
2 tablespoons of olive oil
4 green onions, both white and green parts, chopped
4 jalapeño peppers, seeded and chopped
1/2 teaspoon of ground cumin
2 cups vegetable stock
small handful fresh cilantro, chopped
juice from 1 lime
3/4 cup of grated fresh jack cheese
1 teaspoon of sea salt, or to taste
chili powder for garnish

Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and add to a medium saucepan. Cover with 3 cups of fresh water and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Set aside the beans and their cooking liquid.

Meanwhile, preheat an oven to 450°. Place the ears of corn in their husks on a baking sheet. Roast for 30 minutes, then remove from heat and let cool for 30 minutes. Remove the husks and pare the kernels from the ears. Set aside.

Heat a large saucepan or soup pot over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl around to coat the pan. Add the white parts of the green onion and the jalapeños, and sauté for 2-3 minutes. Stir in the ground cumin and continue to fry for another minute.

Pour in the beans with their cooking liquid and the vegetable stock. Bring to a slow boil, and add the cilantro along with half the corn. Remove from heat and purée the soup until smooth using a hand blender or in batches in a desktop blender. Return to the stove, turn down the heat slightly, and simmer for 10 minutes.

Stir in the lime juice, 1/2 cup of the grated jack cheese and season with salt. Serve hot or warm in bowls, garnished with the remaining cheese and a sprinkle of chili powder. Serves 4 to 6.

You will also be sure to enjoy:
Jalapeno Spoon Bread
Jalapeno Cheese Shortbread
Baked Cheese and Tortilla Pie with Jalapeños, Corn and Pinto Beans

On the top of the reading stack: Liberal Fascism: The Secret History of the American Left, From Mussolini to the Politics of Change by Jonah Goldberg

Audio Accompaniment: Ben Harper: Pleasure and Pain