Ingredients
1 tablespoon olive oil or butter
1 small onion
1 clove garlic
3 cups fresh corn cooked and cut off cobb
4 cups chicken or vegetable broth
salt & pepper to taste
1/4 cup cream
1 Tablespoon cornmeal
1/2 red bell pepper diced
1 tablespoon fresh cilantro
pinch of cayanne or tabasco
lime wedges
Preparation
Saute onion, salt & pepper until soft and translucent.
Stir in corn and garlic, stirring until corn gets soft-5 min.
Add broth and simmer 15 min. Add more salt and pepper if necessary (put cobs in in pot to increase corn flavor).
Using slotted spoon, transfer 1 1/2 cups corn mixture to blender. Add cream and 1/2 cup cooking liquid. Vent top and puree until smooth 2 min.
Return puree to pan, whisk in cornmeal and bring to a boil over medium heat stirring constantly until thickened.
Stir in red pepper, cilantro and spice.
Serve with lime wedges.
