Roasted Corn and Jalapeño Cheese Soup

Every spring, my enthusiasm for fiery heat gets the better of me and leads to an over-zealous planting of hot pepper plants. As a result, every summer finds me pressed to come up with creative ways of disposing of a ridiculous number of jalapeño and cayenne peppers. Fortunately, that's not too heavy a burden. And since this latest effort coincides with this month's No Croutons Required hot pepper theme, it's a chance for me to remind you to submit your own favorite soup or salad featuring hot peppers — fresh or dried, jalapeño, habanero, scotch bonnet, cayenne, thai, or any other variety.

Cheddar cheese is always a great ingredient for pairing with jalapeños, and tempers the heat of the pepper just so that the six jalapeños in this soup will only make you sweat slightly. And loads of fresh sweet roasted corn, fresh cilantro and oregano and basil — also out of my garden — and a splash of lime juice all made this a refreshing dinner on a hot, sweltering day like the ones we've been getting lately.

For added amusement, here's a few "typical" Canadians on the subject of jalapeños (warning: audio not suitable for children or safe for work):

Roasted Corn and Jalapeño Cheese Soup

Recipe by Lisa Turner Cuisine: Mexican Published on July 17, 2011 A zesty and refreshing jalapeño and Cheddar cheese soup with fresh roasted corn, fresh herbs and spices Print this recipe Ingredients: 6 ears fresh sweet corn with husks 1 onion, chopped 5 jalapeño peppers, seeded and chopped 1 1/2 teaspoons ground cumin 4 cups water 1 large tomato, chopped small handful fresh cilantro leaves 1 tablespoon fresh oregano (or 1 teaspoon dried) juice of 1 lime 1 1/2 cups grated fresh old Cheddar cheese 1 teaspoon sea salt, or to taste fresh ground black pepper small handful fresh basil, finely shredded Garnish: 1 jalapeño, seeded and cut into fine slivers chili powder Instructions: 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 onion and sauté for 2 to 3 minutes. Add the jalapeños and continue to sauté for 2 to 3 minutes longer. Toss in the ground cumin and stir to coat the vegetables. Pour in the water and add the tomato, cilantro and oregano along with half the corn. Raise the heat slightly and bring to a low boil. Now remove from the soup from the heat and purée until smooth using a hand blender or in batches in a desktop blender. Return the soup to the stove and turn down the heat slightly. Add the lime juice, the remaining corn and 1 cup of the cheese, and simmer gently until the cheese is melted. Add the basil and season with sea salt and fresh ground black pepper. Remove the soup from the heat. Ladle into bowls and garnish with the remaining cheese, a scattering of fresh jalapeño slivers and a sprinkle of chili powder. Makes 4 to 6 servings

Other jalapeño recipes from Lisa's Kitchen you may enjoy:
Jalapeño Pie
Baked Cheese and Tortilla Pie with Jalapeños, Corn and Pinto Beans
Jalapeño and Tomato Macaroni and Cheese