Summer is coming to a close and tomatoes and corn are abundant in the markets for several more weeks. This is an easy and delicious way to utilize nature’s bounty.
- 2 tablespoons olive oil
- 2 cups chopped onions ( Vidalia are good, so are white or yellow)
- 2 teaspoons minced garlic
- 4 ears of fresh corn, shucked and cleaned
- 4 cups chicken stock or vegetable stock
- 3 tablespoons chopped cilantro
- 1/2 jalapeno pepper, minced
- 2 large ripe tomatoes, cut into 1/2 inch chunks
- 1 teaspoon fine sea salt or kosher salt
- fresh ground black or white pepper to taste
In a soup pot heat the olive oil over medium heat. Add the onions and garlic and cook them, stirring occasionally to ensure no scorching, about 5 minutes until they are softened.
While the onions and garlic are cooking, cut the corn off of the cob, ( if you are using frozen corn about 2 cups-though the crunch and taste of fresh summer corn is ideal) by setting the cob on a cutting board horizontally and slicing the corn off with a sharp knife, rotating the cob as you go. This is easier than setting the corn upright vertically and is easier to control the knife. After the kernels have been removed, you want to scrape out any of the milky liquid from each cobb and use this in the soup as well. Add all of the corn kernels and milk to the pot with the onioins and garlic.
Add the stock and bring to a simmer. Stir and add the salt and pepper, and simmer for about 5 minutes more. Add the fresh tomatoes and cook 5 more minutes. Take off the heat and add the cilantro. Check the seasoning and adjust accordingly.
Ladle the soup into bowls and enjoy with a dollop of sour cream if you desire.