Mexican Street Corn Soup

Bringing Street Corn Indoors: Cozy Mexican Corn Soup

Both spicy and sweet this soup will be a new favorite. ❤️

If you’re like me and always say yes to Mexican street corn, then you’re going to want to make this soup immediately. It’s cozy, creamy, just the right amount of spicy, and has all the flavors of elote—without needing to fire up the grill or get corn stuck in your teeth. Win-win.

I made this on a cool spring day when I was craving something comforting but fresh. This soup hits that sweet spot: it’s hearty without being heavy, and full of bright, tangy flavor thanks to lime and cotija.

What You’ll Love About This Soup

• It’s a crowd-pleaser – Even my picky eater went back for seconds.

• It’s super adaptable – Use fresh corn if it’s in season, but frozen totally works.

• It feels fancy but is ridiculously easy – Just a little chopping, a little simmering, and boom—dinner is served.

INGREDIENTS

Here’s what you’ll need (and yes, I know it looks like a lot—but most of it is pantry staples!):

• 4 tbsp butter or olive oil

• 1 yellow onion, diced

• 1 stalk celery, finely chopped

• 1 poblano pepper, seeds removed + chopped (mild and smoky, but sub a jalapeño if you want more heat)

• 4 garlic cloves, minced

• 1 tbsp chili powder

• 1 tsp dried oregano

• 3 medium Yukon Gold potatoes, peeled + diced

• 4 cups chicken or veggie broth

• 4 cups corn kernels (fresh, frozen, or canned all work—see note below) I used Trader Joe’s Fire Raosted Corn

• 1 cup heavy cream (or half-and-half if that’s what you’ve got)

• 2 tsp sugar

• ½ cup cotija cheese, crumbled (or feta if you can’t find cotija)

• Juice of 1 lime

• Salt + pepper to taste

• Chopped cilantro, crema or sour cream, extra cotija, and lime wedges for garnish

HOW TO MAKE IT

1. Sauté the base.

Melt the butter in a big soup pot over medium heat. Add the onion, celery, and poblano with a pinch of salt. Cook until everything is soft and fragrant—about 7–8 minutes.

2. Spice it up.

Add the garlic, chili powder, and oregano. Stir it around for a minute until the spices bloom and your kitchen smells amazing…. And it will!

3. Simmer.

Add the broth and diced potatoes. Bring it all to a gentle boil, then lower the heat and simmer until the potatoes are fork-tender (about 15 minutes).

4. Corn time!

Stir in the corn, heavy cream, and sugar. Let it cook another 5 minutes until everything is heated through.

5. Blend (optional but recommended).

I like to scoop out a couple cups of the soup and blend it smooth, then stir it back in. It gives the soup a thicker, creamier texture while still keeping some chunky bits.

6. Finish strong.

Stir in the cotija, lime juice, and cilantro. Taste and adjust the seasoning—add more salt, a squeeze of lime, or a dash of chili powder if needed.

7. Serve it up.

Ladle into bowls and top with a swirl of crema or sour cream, more cotija, extra chili powder if you’re feeling bold, and some fresh cilantro. Serve with lime wedges on the side.

Tips & Swaps

• Make it vegetarian: Just use veggie broth instead of chicken.

• Can’t find cotija? Fresco is a good backup—it’s a crumbly Mexican cheese.

• Want it spicier? Add a jalapeño or a pinch of cayenne with the chili powder.

• Corn hack: If it’s not corn season, frozen sweet corn is amazing here. I used a 12 oz bag from Trader Joe’s and it worked perfectly.

This soup has already earned a spot in our dinner rotation—it’s easy enough for weeknights but still feels special. I like to serve it with some crusty bread or even tortilla chips on the side for dipping.

Let me know if you make it, and tag me @491westmainst—I love seeing your kitchen creations!

Spring Vegetable Soup with Herbed Pistou

As winter fades and the first signs of spring emerge, nature gifts us with a vibrant bounty of fresh produce. Spring vegetables are not only packed with nutrients but also bring a refreshing lightness to meals after months of hearty winter fare. This season, let’s celebrate the best of spring’s harvest by incorporating these crisp, flavorful ingredients into our cooking. From farmers' markets to your own backyard garden, here are some of the freshest picks and a unique Spring Vegetable Soup recipe to make the most of the season.

Spring’s Star Vegetables

Some of the best seasonal vegetables available in spring include:

• Asparagus – Tender and slightly sweet, perfect for roasting or adding to soups and salads.

• Peas – Whether snap peas, snow peas, or garden peas, their bright flavor elevates any dish.

• Radishes – Crisp and peppery, great for fresh eating or light sautéing.

• Fennel – With its mild licorice-like taste, it adds a unique depth to dishes.

• Leeks – A milder cousin of onions, excellent for soups and sautéed dishes.

• Carrots – Sweet and crunchy, adding color and nutrition.

• Spinach & Other Greens – Loaded with vitamins and perfect for sautéing or blending into soups.

Spring Vegetable Soup with Herbed Pistou

This vibrant and aromatic soup celebrates the best of spring’s produce. The addition of a fresh herbed pistou—a French-style basil sauce—brings a burst of flavor, making this dish truly stand out.

Ingredients:

For the Soup:

• 2 tablespoons olive oil

• 1 leek, white and light green parts, sliced

• 2 cloves garlic, minced

• 1 bunch asparagus, chopped into 1-inch pieces

• 1 cup fresh peas (or frozen if unavailable)

• 2 medium carrots, diced

• 1 small bunch of fennel stems, chopped

• 4 cups vegetable broth

• 1 cup baby spinach

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon lemon zest

• 1/4 teaspoon red pepper flakes (optional)

For the Herbed Pistou:

• 1/2 cup fresh basil leaves

• 1/4 cup fresh parsley

• 1 small garlic clove

• 1/4 cup olive oil

• 1 tablespoon lemon juice

• Salt and pepper to taste

Instructions:

1. Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the leeks and garlic, stirring until softened and fragrant (about 3 minutes).

2. Cook the Vegetables: Add carrots and fennel, stirring for another 3 minutes. Pour in the vegetable broth and bring to a gentle simmer.

3. Simmer the Soup: Add asparagus and peas, cooking for 5-7 minutes until tender but still vibrant. Stir in spinach, salt, pepper, lemon zest, and red pepper flakes if using. Let simmer for 2 more minutes, then remove from heat.

4. Make the Pistou: In a blender or food processor, blend basil, parsley, garlic, olive oil, lemon juice, salt, and pepper until smooth.

5. Add in the herbed pistou and give a good stir. Keep some to the side to drizzle on top of each bowl.

6. Serve: Ladle the soup into bowls and drizzle with herbed pistou for a fresh, fragrant finish.

   

Why This Recipe Works

• Light yet satisfying – The combination of fresh vegetables and flavorful broth keeps it refreshing yet nourishing.

• Customizable – Swap in other spring veggies like zucchini or artichokes for variety.

• Nutrient-rich – Packed with vitamins, fiber, and antioxidants to energize your body as the seasons change.

• Elevated flavor – The herbed pistou adds a gourmet touch that sets this soup apart.

• Versatile - it’s Vegan and Vegetarian! Use Better than Bullion chicken free chicken broth.

Final Thoughts

Spring is the perfect time to embrace fresh, local produce and experiment with new flavors. This soup captures the essence of the season in every spoonful, offering a delicious way to enjoy nature’s bounty. So head to your local market, gather some vibrant spring veggies, and bring the taste of the season to your table!

What’s your favorite way to enjoy spring vegetables?

Share your thoughts and recipes in the comments below!

My Go-To Easy Sourdough Loaf Recipe

Perfect for beginners (and busy bakers)

When I first started my sourdough journey, I was totally overwhelmed by all the steps, the jargon, the tools… and don’t even get me started on hydration percentages. I just wanted a loaf that worked—something simple, reliable, and delicious.

This is that loaf.

If you’re just starting out or looking for a no-fuss everyday sourdough recipe, here’s my go-to formula. It’s not fancy. It’s not fussy. And it makes a seriously good loaf.

Ingredients:

• 150g active sourdough starter (bubbly and ready to go)

• 250g water

• 500g all-purpose or bread flour

• 12g salt

That’s it. Just four ingredients. Let’s break it down:

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Step 1: Mix

In a large bowl, combine your starter and water. Stir until the starter is mostly dissolved, then add your flour. Mix until no dry bits remain. The dough will look shaggy—don’t worry. Cover and let it rest (this is called the autolyse) for about 30–45 minutes.

Step 2: Add Salt

After resting, sprinkle the salt over your dough and incorporate it by folding and pinching the dough until it’s evenly distributed. You can add a tiny splash of water here to help it mix in smoothly if needed.

Step 3: Bulk Fermentation

Let your dough rise at room temperature for 4–6 hours (depending on how warm your kitchen is). Every 30 minutes or so for the first couple of hours, give it a set of stretch and folds—pull one side of the dough up and fold it over, rotate the bowl, and repeat on all sides. This helps build strength and structure.

Step 4: Shape & Cold Proof

Once your dough has roughly doubled in size, turn it out onto a lightly floured surface. Shape it into a round or oval loaf (whatever fits your proofing basket or Dutch oven). You’ll want to use more pulling than pushing to fold the loaf… you don’t want to disrupt the growth. Check out my Instagram reel here showing this process.

Pop it into a floured banneton or bowl lined with a towel, cover, and refrigerate overnight (8–12 hours) for a cold proof.

Step 5: Bake

Preheat your oven to 475°F with your Dutch oven inside. When it’s hot, carefully transfer your dough onto parchment, score the top, and bake covered for 20 minutes. Then remove the lid and bake for another 20–25 minutes until it’s golden brown and sounds hollow when tapped.

Extra Tip: if you like a shiny, hard crust then add some ice cubes underneath the parchment paper to create steam.

That’s it!

Let it cool (I know—it’s hard), then slice and admire your work. This loaf has a crusty outside, soft chewy inside, and that classic sourdough tang. You can toast it, sandwich it, or just slather it in butter and call it lunch.

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If you give it a try, tag me on Instagram @491westmainst—I love seeing your bakes!

Want a prettier setup or step-by-step visuals? You can check out the Esembly Sourdough Starter Kit I’ve been using—it’s honestly made the process easier and cuter. Use code KDHM20 for 20% off!