Mexican Rice

Ingredients:

• 4 ears of fresh corn, shucked
• 1 tbsp. corn oil
• 2 cloves of garlic, minced
• 1/2 cup red onion, minced
• 1/2 cup carrot, minced
• 1/2 cup celery, minced
• 1/2 tsp. cumin
• 2 yellow bell peppers, roasted, peeled and seeded, then chopped
• 1 serrano chile, seeded and minced
• 4 cups chicken stock
• 1 cup heavy cream
• Salt and pepper to taste

Grill the corn on a very hot fire until browned. Allow the corn to cool, then cut kernels off the cob.
Sauté the garlic, onion, carrots and celery until just soft and add the cooked corn, cumin and yellow pepper. Stir to blend and add serrano and stock and simmer for 20 minutes
Allow to cool for about 10 minutes and pour into a blender and purée until smooth. Return the soup to the pan, add the cream and heat through. Adjust the seasoning and serve.

 

<<More Maincourse<<