Continuing the maize theme, I’d like to share a recipe for soup featuring summer squash and corn. This can be served hot or chilled, and makes a great first course (particularly with chicken) or a hearty main course if served in a large bowl with fresh bread, cornbread, or tortillas. It’s also tasty poured over a spoonful of black beans, or with a dollop of sour cream.

2 medium summer squash, diced
1 cup fresh corn kernels*
1 medium Vidalia onion, finely diced
2 cloves garlic, minced
1 tsp dried oregano**
1 tsp cumin
2 cups vegetable broth
1 tsp lemon juice
1 fresh jalapeño, thinly sliced (optional)
handful fresh chopped cilantro (optional)
1 tsp olive oil
crumbled feta of goat’s cheese, to taste

1. Heat olive oil in a large saucepan over medium heat. Add garlic and onion and cook for about two minutes, until fragrant, then add squash, herbs, and about half the corn. If using cilantro, leave some aside for garnish. Cook for about five minutes, until squash softens, stirring frequently.

2. Add vegetable broth and bring to a boil. Reduce heat to a simmer and cook for about another twenty minutes.

3. Pour mixture into a blender and purée until smooth. Return to the pan and add additional corn and lemon juice. Stir over medium heat for about five minutes, or until corn is tender.

4. Serve immediately, garnished with cilantro, jalapeño slices, and/or feta cheese.

Makes enough for 4 servings. Freezes well.

*frozen will work in a pinch, but both summer squash and corn are in season right now!
** or 2-3 teaspoons fresh