Grilled Corn’ Chili Lime Soup
By: Melody Fury
Published: Tuesday, January 5, 2010 - 6:47pm

Ingredients




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

Preparation

1 Clean corn ears and rub with olive oil and salt. Grill over charcoal or flame until blistered and brown. When cooled to handle, hold corn upright over a plate and carefully sliced the kernels off the cob with a knife. Scrape all the “milk” off the cob with the back of the knife. 2 Meanwhile, sweat the onions in a pot until translucent. Add the garlic and bell peppers and sweat for another 2 minutes. 3 Add the grilled corn and stock. Bring to a boil, lower to medium heat, and simmer for 5 minutes to incorporate the flavours. Add more water if desired. 4 Remove the soup from the heat. Add the basil, chili, lime zest and juice, and sugar to the soup. Taste and season. 5 Serve hot, garnished with thinly sliced pepper and basil.

About


I present my salute to another memorable and blessed season of plenitude: a quick soup featuring sugary Chilliwack corn, heirloom sweet peppers, and perfumed, emerald basil.

Comments:
connie munoz

i will try and let you know, corn is pretty cheap right now, how does it freeze?