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With a brief visit from our daughter and excursions here and there (with said kipper) last week’s post was put on the back burner.

My apologies.

Because we tried to fit several activities into a short period of time, there was little opportunity to make meals.

I did manage to squeeze in this week’s featured recipe which is quick and easy to assemble.

Fresh corn, in the New England area, had just come into season and it fit the bill.
It was delicious and well received by all.

This soup can be prepared two ways –  by roasting or boiling the corn.  Roasting brings out the corn’s sweetness a bit more than the boiling method but either preparation produces a tasty dish.

Enjoy!

Serves 6-8

Ingredients:
12 ears corn or about 12 cups frozen
coconut oil, salt and pepper for corn
2 vidalia onions, roughly chopped
2 jalepenos, roughly chopped – seeds optional
4 red peppers, roasted
1 tsp sea salt
1/2 cup cilantro, minced
2 limes
6 cups vegetable broth

Directions:
Roast red peppers in oven at 500° until skins blacken. About 30-60 minutes depending on size of peppers. Remove from oven and place in a baggie until cool.
Once cool, remove skin and seeds. Cut into bite size pieces. Save the juice from the peppers.

Roasting method:
Husk and remove silk from ears. Brush coconut oil on ears and season with salt and pepper. Grill for about 30 minutes, turning ears every 5-7 minutes, or until browning has occurred. This process can be accomplished in the oven, at 425°, but may take a little longer to brown. Remove from heat and set aside until cool enough to remove kernels of corn from ears.
Heat a skillet on high. Add enough vegetable broth to coat bottom. Reduce heat to medium low. Add onion and jalepeno(s). Cook until onion is translucent and jalepenos soften a bit. About 3-5 minutes.
Add vegetable broth and 9 ears of corn. (Set aside remaining 3 ears of corn kernels).
Bring to a boil.
Turn off heat and let the soup sit for 30 minutes.

Boiling method:
Remove kernels from ears and set aside.
Heat a skillet on high. Add enough vegetable broth to coat bottom. Reduce heat to medium low. Add onion and jalepeno(s). Cook until onion is translucent and jalepenos soften a bit. About 3-5 minutes.
Add vegetable broth and 9 ears of corn. (Set aside remaining 3 ears of corn kernels).
Bring to a boil.
Reduce heat to low and simmer for 15 – 20 minutes.

Continuing for both roasting and boiling method:
Process soup in high-speed blender or vitamix. Return soup to stove. Add roasted red peppers and their juice, remaining whole kernels of corn, cilantro and juice of one lime.
Heat thru.
Serve and top with cilantro and a squirt of lime juice if desired.

Do you have a favorite corn-based recipe?  Please share…

 

 

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