For a Summer Soup, Add Sweet Corn

You know what makes a soup more summer-y? Fresh sweet corn, right off the cob. I first tried this because I had two ears of corn hanging out in my fridge for a few days. Food waste bothers me extremely, so I try to use all the leftovers, every time. While making one of my go-to soups, I thought, "Brenda, you could put that leftover corn in here, and get those out of the fridge." What will it taste like? I don't know, but the thought of moving that corn out was enough to get me to try it.

It turns out, the corn lightened the whole soup. As you can see from the picture, this was a fairly standard chicken/rice/beans/carrots/onion/celery soup. What you can't see is that I like to take it in a Thai direction with lemon juice, lemongrass essential oil (because I don't have lemongrass laying around), and coconut milk. It's thick and comforting. Adding the corn brightened the whole thing up, layering in some slightly sweet crunch. Just cut it off the cob and dump it in.

And yes, it cleared out more space in the fridge. A win all around and perfect for summer.