I love how Tasis redefines our Southern comfort food staples and inspires new, seasonally-driven recipes so you can grab from your garden or the local farmer's market and make something truly memorable for those gathered around your table.
5 ears fresh corn
1½ tsp. table salt, divided
2 Tbsp. extra virgin olive oil, divided
2 Tbsp. chopped red onion
2 Tbsp. chopped fresh cilantro
2 Tbsp. fresh lime juice (about 2 limes)
½ tsp. sugar
½ small jalapeño pepper, seeded and diced
1½ cups chopped white onion
2 garlic cloves, minced
Garnish: chopped fresh cilantro or chopped fresh chives
1. Cut corn kernels from cobs to measure 5 cups, and place in a bowl, reserving
cobs. Place corn cobs, 6 cups water, and ½ tsp. salt in a Dutch oven. Bring to a boil; reduce heat, partially cover, and simmer 30 minutes.
2. Meanwhile, heat 1 tsp. oil in a small saucepan over medium-high heat. Add
1 cup corn kernels; sauté 5 minutes or until tender and beginning to brown. Transfer to a small bowl, and add red onion, next 4 ingredients, 2 tsp. oil, and ½ tsp. salt, stirring well. Cover corn salsa, and let stand until ready to serve.
3. Remove and discard cobs from corn stock. Pour stock through a fine wire-mesh strainer into a bowl to measure 3 cups.
4. Heat remaining 1 Tbsp. oil over medium heat in a large saucepan. Add white onion; sauté 5 minutes. Add garlic; sauté 30 seconds. Add remaining 4 cups corn kernels and remaining ½ tsp. salt. Cook, stirring often, 4-5 minutes or just until corn is tender. Add stock; bring to a simmer; cover and simmer 15 minutes.
5. Place half of soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth; pour into a large bowl. Repeat procedure with remaining half of soup.
6. Return soup to pan, and cook over medium-high heat 2 minutes or until thoroughly heated. Ladle soup into bowls. Top with corn salsa.
Want to win a copy of your own?? Enter using Raffecopter below!