A Chilled Summer Soup w/ Charred Corn & Poblano Peppers by Lindsey | Dolly and Oatmeal

happy end of august!  i had been wanting to share this soup with you for most of the summer.  it's creamy, and splendidly sweet (like good summer corn always is), and then there's a bit of heat and poblano flavor in there, which i love.  i'm not the biggest pepper fan, particularly bell peppers.  i love them in a good romesco, or muhammara dip/sauce, and then there are chili peppers that i'm always a fan of.  but i love how poblano peppers are somewhere between a bell pepper and a chili pepper - perfect amount of flavor and heat.  

this technique in this soup is what summer is all about - minimal prep and big flavor.  you start by charring the corn and poblano pepper (over your gas stovetop, broiler, or grill).  from there, there's a quick saute of onion and garlic, with a little bit of ground cumin.  everything is then combined in a blender - salt, pepper, and lime juice are added.  then there's an overnight chill in the fridge.  dare i say this is the perfect end-of-summer bowl, perhaps for your holiday weekend?  

in any event, i hope your summer was full and bright.  here's to september! xo!

a chilled summer soup: charred corn & poblano soup | gf & v

this is best served alongside a hearty piece of toasted bread (a gluten-free sourdough is my favorite), your favorite grilled veggie sides, grilled fish or another protein.  possibilities are endless :) 

print the recipe!

| makes 4 servings |

  • 1 poblano pepper
  • 4 ears corn
  • 2 tablespoons avocado oil (or another heat tolerant oil)
  • 1 good-sized onion, diced
  • 1 garlic clove, roughly chopped
  • 1 teaspoon ground cumin
  • 3 cups vegetable broth, or water
  • salt & pepper
  • lime juice from 1 small lime
  • cilantro for topping


  1. over a gas stovetop, under a broiler, or over a hot grill, char the pepper on all sides.  place in a bowl covered with cling wrap, or in a sealed plastic bag.  using your preferred method, char the cobs of corn until darkened in spots.  let the corn cool, then cut the kernels from the cob.  remove the pepper from the bowl or bag, and rub the skins off with your fingers.  rinse under water, removing any skin that remained.
  2. cut the pepper away from the core and discard the ribs (reserve seeds if you like a little kick of heat).  
  3. place a saute pan over medium heat.  once hot, add the oil and onion.  stir and cook until soft and transparent, about 5 minutes.  add in the garlic and cumin; stir and cook for roughly 30 seconds, until garlic is fragrant.  remove from heat and let cool.
  4. add the corn, pepper (and seeds if using), onion saute mixture, and broth (or water) to the container of an upright blender.  blend on high, stopping to scrape down the sides as you go for about a minute.  season with salt and pepper, and the juice from 1/2 lime.  blend once more. taste and adjust, adding more salt and pepper, and/or lime juice.
  5. let the soup cool, then transfer to a sealed container or large jar and let cool completely, preferably overnight.  
  6. divide the soup between 4 bowls and garnish with cilantro, more pepper, and a drizzle of olive oil.

similar recipes:

mellow melon salad

mellow melon salad

avocado, kale & arugula chop w/ roasted poblano & lime dressing

avocado, kale & arugula chop w/ roasted poblano & lime dressing

pickled corn succotash salad

pickled corn succotash salad

a pickled corn succotash salad + pure green magazine's hashtag project #pgminseason ! by Lindsey | Dolly and Oatmeal

the week is almost over (yay for wednesdays!) and i have a super duper salad here for you today.  normally a succotash is prepared by cooking most of the ingredients on the stovetop, and in most cases favas or other beans are involved.  today, i have prepared a pickled corn succotash that's super appropriate for a hot august day (although, temps around here have been oddly cool) and is comprised of most of what is available to me at my market - long beans, heirloom tomatoes, fragrant herbs, chili peppers, sweet juicy nectarines and veggie blossoms.  high-fives for in season fare!  

as many of you know lauraclaire, and i have teamed up with the Pure Green Magazine blog to talk about our in season food ethics, share some recipes where we incorporate summer's produce, and be community leaders for their Instagram Hashtag Project: #PGMinseason.  so, today i'm over there talking about where i shop for produce in and around brooklyn, how i store produce to keep them at their most fresh, and why i think we and our communities are better off when we are able to buy in season, local produce!   and i'm also sharing the recipe for this tangy, herbaceous, slightly sweet, and crunchy, pickled corn succotash salad here

have a good one, friends! xo

charred corn salad with spicy cilantro vinaigrette by Lindsey | Dolly and Oatmeal

the thought of changing my last name was never a big deal for me.  i think it's rather romantic to share a name with the one you love.  but it was something i hadn't given much thought to.  over the past couple weeks, as i slowly wrapped my head around this whole marriage thing, i have given a lot of thought to not having the same name i grew up using.  it made me think about how much i love my name, and how special a name can be.  it is something that really identifies us - how we identify ourselves, and how others identify us.  to me, my name is not only is an identifier of myself, but my family, my extended family even.  names can also be something that solidifies and bonds individuals together.  not to say that names are the only things that bring us together, there are many other many other significant forces that drive relationships and bonds with one another.  but, if given enough thought, the severity of a name is something pretty cool and powerful.  i definitely see it as perhaps one thing i own; something that  is inherently mine without the cost of anything monetary.  

i'm not sure what category corn falls under.  it is certainly a versatile vegetable.  one that lends itself to both the sweet, and the savory.  whatever category it belongs to is besides the point.  freshly picked, sweet, crisp, crunchy, corn.  i would say that fresh corn is perhaps one of my favorite summer veggies.  i have fond memories of family bbqs, eating burgers, hot dogs, a big salad, and corn on the cob!  as my dad would get the grill ready, my mom would take day old newspapers, lay them out on the table, and we would peel the ears of corn, layer by layer.  my mom would boil the ears until they were just tender enough to be eaten. then, that first bite! when your teeth sink into the juicy kernels as they pop and crunch in your mouth.  this was the first corn of the season for us two married folk, and it was pretty amazing.  i chose to "grill" the corn on the stovetop for only a few minutes, keeping the crunchiness alive and well, and threw it together with a spicy cilantro vinaigrette.  i chose to leave lettuce greens out this time around, but feel free to throw them in for some extra nourishment.

| serves 2 | 


  • 2 ears fresh corn, grilled
  • 1 large heirloom tomato, chopped small
  • 1/4 of a small red onion, sliced thin
  • 1/2 of a ripe avocado, cut into small chunks
  • 1 tablespoon cilantro, torn into pieces 
  • 1 handful pepitas, toasted


  • 1 small garlic clove (or 1/2 of a large clove) 
  • 1/4 cup packed cilantro
  • 1/4 cup olive oil
  • 2 tablespoons fresh squeezed lime juice
  • 1/4 teaspoon fine grain sea salt
  • 1/8 teaspoon ancho chili powder
  • a pinch of cayenne pepper (optional)



prepare the dressing

  • using a mortar and pestle, crush the garlic with a pinch of salt until you have a paste.  then add the 1/4 cup of cilantro; grind until the cilantro is crushed and fragrant.  in a small mixing bowl, combine the lime juice, salt, chili powder, and cayenne (if using), whisk until combined.  drizzle the olive oil while whisking.  add the cilantro-garlic paste, and whisk again  *if you do not have a mortar and pestle, use a knife and chop the cilantro and garlic together until minced.  alternatively, you could blend all the ingredients in a small food processor 


char the corn

  • because i don't have a grill (or an outside area) i grilled my corn on my gas top stove.  
  • over a low flame, let the corn cook in 20-30 second intervals.  using tongs, turn the ears of corn to cook and char evenly - you should hear a crackling sound (this is normal)  and smell the corn cooking.  cook until all sides are browned in spots
  • if using a grill, the same technique applies


  • once the corn has cooled, stand it upright.  using a sharp knife, start from the top of the ear and cut straight down to dislodge the kernels from the cob.  rotate and repeat on all sides of the ear
  • in a large bowl, combine the corn kernels, chopped tomato, sliced red onion, chunked avocado, toasted pepitas, and torn cilantro, mix until combined
  • using a spoon, dress the salad with the vinaigrette to your liking