Summer, you aight. I’m usually not a summer-lover, but this one has been pretty chill. I’m digging all the fish tacos around, the balsamic vinegar/watermelon salads popping up everywhere…and cold beer. Officially INTO IT. I’m also pretty obsessed with eating outside past 7pm, when the sun is no longer burning me and giving me wrinkles that I can’t see yet. So lovely! One of my fav street/summer foods is eloté, the Mexican grilled corn you can usually find on the side of the street here in Los Angeles (and in Mexico). I’ve had this idea of turning it into a soup for a long time and finally got the big push yesterday when I was at the store and saw a sign that read, “20 cents for corn!” I mean, that’s it. Alright… Typically eloté is grilled until lightly charred on all sides. It’s then smothered with either mayonnaise, Mexican crema or sour cream. Then a few dashes of ancho chile powder, some cotija or queso fresco crumbles and a squeeze of fresh lime juice. YUM! So simple and amazing. This recipe took me a few tries. My first go involved me charring the corn as the base of the …

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