Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.

Mexican Corn Soup
Serves 4

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From Learning to Cook with Marion Cunningham

4 cups fresh corn kernels (about 6 ears), or frozen corn kernels
4 1/2 cups milk
1/2 teaspoon salt, or to taste
2 1/2 tablespoons masa harina
1/2 cup water
1/2 cup sour cream
4 to 6 teaspoons chopped green chilies (from a 4-ounce can)
A few sprigs cilantro
Freshly ground pepper
Preparing Fresh Corn
If using fresh corn, first cut the kernels from the cob with a sharp knife. The best way is to stand the cob upright on a cutting board, with one hand securing the upper end. Using a large sharp knife, cut downward, slicing the kernels from the cob. You'll be surprised how easy this is.
Making the Soup
Put the corn -fresh or frozen - into a heavy-bottomed pot with the milk and salt and set over medium heat. Bring to a boil, reduce to a simmer, and cook gently for 15 minutes.
In a pint (2-cup) jar with a lid, vigorously shake together the masa harina and the water. Add the mixture to the soup, stirring to blend in well and heat through, about 4 to 5 minutes. The masa harina will thicken the soup as well as flavor it.
Serving the Soup
Ladle soup into warm bowls. Drop a tablespoon of sour cram in the center of each bowl, add a healthy teaspoon of chopped green chilies, and finish with some cilantro leaves and a sprinkle of freshly ground pepper.