Ingredients:
- 6 ears sweet corn, cleaned
- 1 small onion, chopped
- 1 small fresh jalapeño pepper, minced, seeds removed
- 4 cloves garlic, chopped
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
- 2 cups low-sodium vegetable broth
- 1 ½ cups low-fat milk
- fresh cilantro for garnish, chopped
- kosher salt to taste
- fresh ground pepper to taste
Directions:
- Heat oil in heavy, large saucepan over medium-high heat.
- Add onion, jalapeño, garlic and cumin; sauté until onion and jalapeño are tender, about 10 minutes.
- Cut corn kernels from cobs.
- Add corn to pot.
- Stir in broth.
- Cover and simmer over medium-low heat until corn is very tender, about 20 minutes.
- Transfer to processor or blender and carefully purée.
- Add enough milk to thin to desired consistency.
- Return to pot; stir to heat through (do not boil).
- Season to taste with salt and pepper.
- Serve in bowls and garnish with cilantro.