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Catalina’s Famous (and Alex's favorite) Oaxacan Summer Squash and Sweet Corn Soup Recipe

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This recipe for Catalina’s Famous (and Alex's favorite) Oaxacan Summer Squash and Sweet Corn Soup, by , is from The Atkins, The Brewers and More!, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Alex Atkin


2 TBS olive oil
5 ears fresh corn
3 summer squash, medium size
10-12 young squash leaves, with stems
10-12 squash blossoms
2 bouillon cubes, or 4 cups of vegetable broth
1 medium size sweet onion
4-6 garlic cloves
Salt and pepper to taste

Step 1: Bring a large pot of water to boil. Add shucked sweet corn ears and cook until tender. About 5-7 minutes. Remove from water.

Step 2: While water is boiling, heat 2 TBS olive oil in a large pot. When heated, sauté onions until slightly translucent, then add the garlic for about 1 minute, stirring constantly. Add the squash and sauté until a little soft. Add 10 cups of water and bring to a boil. When boiling, add the bullion cubes and boil until dissolved. Reduce heat to simmer. If using vegetable broth, add broth with 6 cups of water. Bring to a boil and then reduce to simmer.

Step 3: Once corn is cooled, cut kernels off 3 of the cobs. Put in a blender or food processor with 2 cups of the simmering broth. Blend until smooth. Add corn broth to the simmering soup.

Step 4: Continue to simmer the soup while preparing the squash leaves and stems. With a butter knife, scrape the prickles off by sliding the blade along the stem and leaves. Cut the stems into 1/2” pieces and cut the leaves into strips. Remove the stem and stamen from the flowers and rip into a few pieces. Add the leaves, stems, and flowers to the simmering soup.

Step 5: Allow the soup to simmer until squash if nice and tender, about 25-30 minutes. Cut the 2 corn cobs in 1/3s and add the last 5 minutes. Salt and pepper to taste.

Step 6: Ladle soups into bowls, served with a corn cob in each. Enjoy!

Optional ingredients:
*purslane is a great addition to this soup and can be chopped and added with the squash flowers and leaves.

Personal Notes:
Personal Notes:
Thom, our friend Charlotte, and I drove to Oaxaca, Mexico 2 years ago to visit our friend, Eduardo, and his mother treated us to a day in her small village and made us an elaborate feast. We had thin corn tortillas (around 1.5 foot diameter!), sweet mezcal, homemade chicken mole that took her weeks to cook (and which I never could get the recipe for because there is a trillion ingredients), and this simple soup. This soup really stood out to me for its simple ingredients that are so much tied to their place (corn and squash). This recipe is also a farmers dream, as it uses the whole stash plant: the leaves, stem, flower, and fruit! I was blown away. I add purslane (a weed in the Sonoran Desert) to this recipe as well. It will never be quite the same as when Catalina made it for me, but my version still reminds me of her and Oaxaca.




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