This is a very easy, very delicious recipe that you can tart up in many delectable ways...
4 ears corn, remove husk (save and dry for tamales) and silk (save for stock)
1 tablespoon butter or olive oil
1 small onion, diced
1/3 cup grated potato
Sea salt to taste
Cut the kernels off the cobs and set aside. Put the cobs, silk (for the health benefits), and any other appropriate veggie trimmings if you got 'em, in 5 cups water, bring to a boil and simmer, covered, for 20 minutes. Strain out the veggie parts and now you've made your own broth.
In a soup pot, melt the butter (or heat the oil) on medium heat. Saute onion for a minute, add potato and about a cup of the broth. Cover and simmer until soft, about 15 minutes.
Add the rest of the corn broth and half the corn kernels. Simmer for a few minutes and then blend the soup until smooth (be careful! it's hot). Add the remainder of the corn kernels and salt to taste. Serves 4.
garnish with roasted tomatillo salsa, a little lime zest, sauted poblano chile, avocado & tortilla chips
garnish with diced heirloom tomatoes, julienned basil or parsley
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