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Ingredients
- 1 cup vegetable broth
- 1 Tbsp. cornstarch
- 1 Tbsp. olive oil
- 1 medium onion, chopped
- 2 jalapenos, seeded and chopped
- 3 cloves garlic, chopped
- pinch of rubbed sage
- 2 cups corn
- 1/4 cup milk
- salt
- lemon juice
Preparation
Step 1
Mix the cornstarch with the broth. Set aside.
Cook the onion and jalapenos for a few minutes in the olive oil until the onion gets soft. Add garlic and sage and stir for a minute or so.
Add the corn and cook over medium high heat until some of the corn actually browns a little bit. Add the broth and milk and bring to a simmer. Cook for 5 minutes or so until thickened. Let it cool off the heat for a bit.
Puree in a food processor blender until smooth smooth smooth.
When it is time to eat, warm it up gently. You might need to add a bit of water. It may come out pretty thick when cooled.