Summer’s End Zucchini Corn Soup

It simply cannot be, summer nearly over. I am slightly sad, yet  slightly anxious for the fall foods to start appearing in the markets. I will surely miss soups like this: light, creamy, healthy, and fresh.

This is summer in a bowl.

I can’t remember a soup I have enjoyed so much. I can feel my body thanking me for all the superfoods every time I eat it.

Enjoy summer while you can.

This soup may take little while in the kitchen but it is plenty to eat on all week, hot or cold or room temperature.!


Zucchini-Corn Soup

Between the new job and raising a little kitten, it is meals like this I keep returning to, so I can cook less and enjoy time more.





Zucchini Corn Soup

Serves 10
Prep time 25 minutes
Cook time 1 hour
Total time 1 hour, 25 minutes
Meal type Soup
Misc Pre-preparable
Region Thai
This creamy Thai Zucchini Corn Soup is light, healthy, and refreshing any time of year!


  • 3-4 ears fresh corn (kernels sliced off the cobs)
  • 1 quarter-sized piece of ginger (grated)
  • 4 tablespoons lime juice plus half a lime
  • 6 cups water
  • 10-12 basil leaves
  • 2 large scallions
  • 4 cobs of corn (kernels chopped off the cob)
  • 1.5 tablespoons coconut oil
  • 1 teaspoon salt
  • 1.5lb zucchini
  • 3/4 can full-fat coconut milk
  • 1/2 bunch cilantro


Step 1
In a large saucepan, combine 2 T of lime juice,a half a lime, water,and ginger. Bring to a boil and let it simmer for 10 minutes.
Step 2
Toss in the basil, turn off the burner. and let it steep for 10 additional minutes. Menawhile toss the chopped scallions into a cold bowl of water and stir around to remove all dirt. Drain and set the scallion pieces aside.
Step 3
Strain the warm stock through a sieve and set aside the aromatics, keeping the liquid broth for the soup.
Step 4
In a wide soup pot melt the coconut oil over medium heat. Add the chopped scallions to the oil and cook until they are wilting, around 5 minutes. Add the chopped zucchini, 2/3 of the fresh corn kernels,1 tsp salt, and enough of the liquid stock to cover the vegetables.
Step 5
Bring the soup to a light boil and lower the temperature to a simmer. Let simmer 15 minutes.
Step 6
Let the soup come to room temperature(around 30 minutes, stirring every 5 minutes to release steam). (This will preserve bright green color of cilantro one you add it in.) Add the cilantro leaves and puree the soup either using an immersion blender or your food processor. Stir in coconut milk and 2 Tablespoons lime juice. Serve warm with a few pieces of fresh corn kernels on top.


Lots o’ changes going on over here! #1 I took an offer for a new job,  a job where I actually have to wear something other than running clothes. Where I work 8:30 to 5. Yeah….let me just take that in a second. Whoah.  I am excited, mostly because I am a huge nerd and like to learn, and my life is going to be one big learning mountain the next few years as I enter a whole new world. #2 We took in a new family member. Scroll down for pics! #3 Whole Foods Savannah opened.  I repeat. A WHOLE FOODS now exists in Savannah. I like to call it my second home. I visited 3 times the first two days. I have a whole post planned on budget-conscious finds at Whole Foods, for those naysayers who call it “Whole Paycheck”. pshhh. #4. Great Harvest Bakery Savannah opened! Please, go buy a loaf of Dakota bread. It will be the best and most expensive loaf of bread you ever buy. But you will savor each wholesome, seedy, soft slice. mmmmm. #5 The air conditioner at our home has gone out twice. We are receiving a new unit in “3 to 5 business days”, which I prefer to call “torture ” days….

But let’s get down to the just of this post, which is that I am in desperate need of some jalapeno recipes. What do you do with 20 + jalapenos?

I’m glad you/I asked. I began to research the best jalapeno recipes on the web.

You could make these pickled jalapenos. I think these would be delicious on tacos, sandwiches, casseroles, and even in omelets. Pickled jalapenos are not nearly as spicy as fresh ones. I cannot really handle fresh jalapenos. Heck I can’t even cut them without crying from the spicy fumes. You could also make  stuffed grilled jalapenos and top them with copious amounts of cheese. At least, that’s what my cousins in Texas do. Or you could take the DePue route and wrap them in bacon because everything is better wrapped in bacon.

Secondly, and more waistline-consciously(yes I just made that word up), you could make my Jalapeno Corn Griddle Cakes pictured below. Top these with black beans and salsa , plain  sour cream (pictured below), underneath a crispy chicken breast with a cream sauce, underneath sliced avocado and fresh  lime juice, or served with a big side salad for a complete meal.

These griddle cakes are so versatile! Give them a try before summer slips away. I’m already hoarding the fresh corn before it disappears.


jalapeno griddle cakes


In other news, this happened 2  weeks ago, our new family member. No words.

kitty at 2.5 weeks

Uni at 2 weeks old

3 weeks old

3 weeks old

4 weeks old and I can walk, guys!

4 weeks old and I can walk, guys!


What can I say? I am a sucker for baby animals . We found her on the highway, and I have been snapping away photos with my iphone and bottle-feeding her ever since. Uni is  pretty fat and happy right now and learning to play!

In Love and Health,


Corn Jalapeno Griddle Cakes

Serves 6
Prep time 10 minutes
Cook time 4 minutes
Total time 14 minutes
Allergy Egg, Milk, Wheat
Meal type Appetizer, Lunch, Main Dish, Side Dish
Misc Freezable, Serve Hot
Whip up some fast and healthy jalapeno griddle cakes for a summertime meal.


  • 2 cups fresh corn, chopped off the cob (about 4 ears)
  • 1 jalapeno (finely chopped)
  • 2/3 cups vidalia onion (finely chopped)
  • 4 eggs (large)
  • 1/2 cup cheddar cheese (shredded)
  • 2 tablespoons olive oil plus more for cooking
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons fresh cilantro (finely chopped)
  • 1/2 teaspoon ground black pepper
  • 1/2 cup sour cream


Definitely wear gloves to chop the jalapeno!


Step 1
Pulse only 1 cup of the corn kernels in the food processor until roughly chopped. Dump into a large bowl with the other whole kernels, jalapeno, onion, cheddar, eggs, cilantro, and olive oil. Stir to combine.
Step 2
In a separate bowl, stir together dry ingredients. Stir carefully into the wet ingredients until just combined.
Step 3
Heat a cast iron skillet or griddle to medium-high heat, and pour in enough olive oil to just cover the bottom. Scoop batter 1/4 c at a time onto griddle. It will be a very thick batter. Cook 2 minutes on 1 side, then flip and cook 2 minutes on the other side.
Step 4
Serve hot with sour cream on top!