Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.
Mexican Corn Soup
Serves 4
| 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. |
