Chef Sara Moulton was inspired by a corn soup thickened with pureed corn. From the local newspaper. This is also vegetarian if you use vegetable broth or water.
- 10 -12 ears fresh corn, husked
- 3⁄4 cup chicken broth or 3⁄4 cup vegetable broth or 3⁄4 cup water, divided
- 2 tablespoons grapeseed oil or 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped (about 1 cup)
- 1 serrano chili, minced (about 1 tbl)
- 1 -2 tablespoon fresh lime juice or 1 -2 tablespoon lemon juice, to taste
- 1 tablespoon shredded fresh basil (or other herbs) or 1 tablespoon chopped fresh cilantro (or other herbs)
- ground black pepper
- Carefully cut the kernels off the ears, sawing down with a serrated knife. You should have about 6 cups kernels. Remove seeds and ribs from chili, if you wish.
- In a blender, combine 1 cup of the kernels and 1/2 cup of the broth. Puree until smooth. Set aside.
- In a large skillet over medium, heat the oil. Add the onion and a pinch of salt, reduce the heat to moderately low and cook, stirring occasionally until golden, about 8 minutes.
- Add the remaining corn kernels and another pinch of salt. Saute for 3 minutes.
- Add the chili and pureed corn then bring the mixture to a simmer and cook for 2 minutes.
- Stir in the remaining broth, the lime juice and basil or cilantro or herbs of your choice. Season with salt and pepper and simmer for another minute.