The Ralston Family
(also dubbed “The Village”)
This nuclear family takes its Sunday supper to a whole new level by inviting friends, parents, and even neighbors to attend gatherings. What began with the Ralston children carpooling to school with family friends, the Goins, has turned into a three-year-old tradition of also eating together several times a week. At a Village gathering, you will likely find one parent fetching the children while another one whips up
a tasty meal that ranges from stir-fry and soup to pasta and chicken Parmesan.
Street Corn Soup
Yields: 6-8 servings
- 1/4 cup olive oil
- 6 cups fresh corn kernels (reserve 6 of the stripped cobs for simmering in the soup)
- 1 cup yellow onion, chopped
- 1/4 tsp. ancho chili powder
- Kosher salt and freshly ground black pepper, to taste
- 1 Tbsp. garlic, minced
- 5 cups chicken or vegetable broth
- 1/2 cup sour cream or plain Greek yogurt
- 3/4 cup grated Cotija cheese, plus additional for garnish
- 1-2 Tbsp. fresh lime juice
- 2-3 Tbsp. cilantro, plus additional for garnish
- 1-2 tsp. grated lime zest, plus additional for garnish
- Salt, pepper, and chili powder, to taste
Heat oil in a large, nonstick pot or cast iron Dutch oven until simmering. Add corn kernels, chopped onion, chili powder, kosher salt, and black pepper. Cook over medium-high heat, stirring frequently, until onions are soft and corn is lightly charred in spots, about 8-10 minutes.
Add garlic and cook roughly 1 minute until fragrant. Remove 1 1/2 cups of corn mixture from the pot and set aside. Add broth and 6 stripped corn cobs to the pot, scraping up the brown bits on the bottom. Bring to a boil, reduce heat, and simmer for 20 minutes. Use tongs to remove corn cobs from pot and discard.
Stir sour cream or Greek yogurt and cheese into the soup. Use an immersion blender or food processor to purée until smooth. Return soup to pot and if needed, gently reheat to desired serving temperature. Stir in half of the reserved corn mixture, lime juice, and 2 Tbsp. of chopped cilantro. Season to taste with salt, pepper, and chili powder.
Toss remaining 3/4 cup corn with lime zest and 1 Tbsp. of chopped cilantro. Serve soup topped with a few spoonfuls of the corn mixture and an extra sprinkling of Cotija cheese. Top with additional cilantro, jalapeño, or other toppings as desired!