Spicy grilled corn soup from Gourmet Fury is a delicious way to prepare this summer vegetable. Fresh golden ears of corn are blistered on the grill before being added to the soup. By grilling the corn beforehand, it adds a smoky flavor to the dish that compliments the chile. The recipe does not specify the kind of chile used in this soup, it's personal preference. For mild heat, opt for a jalapeno or serrano. If you really like it hot, graduate to a habanero. Serve this soup with shopped avocado and tortilla chips.
3 fresh ears of corn
2 sweet peppers, diced
1/2 head garlic, minced
1/2 yellow onion, diced
2 liters chicken or vegetable stock
1 bunch fresh basil, chiffonade
1 chili, deseeded, minced
1 lime, zest and juice
1 teaspoon brown sugar
salt and pepper to taste
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