10-12 ears fresh corn, husked
¾ cup chicken broth, vegetable broth or water, divided
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2 tablespoons grapeseed oil or olive oil
1 medium yellow onion, finely chopped (about 1 cup)
1 serrano chili, seeds and ribs discarded if desired, minced (about 1 tablespoon)
1-2 tablespoons fresh lime juice or lemon juice, to taste
1 tablespoon shredded fresh basil or chopped fresh cilantro
Ground black pepper
Carefully cut the kernels off the ears of corn. To do this, one at a time stand each ear on its wide end and use a serrated knife to saw down the length of the cob. You should have about 6 cups of kernels.
In a blender, combine 1 cup of the kernels and ½ cup of the broth. Purée until smooth. Set aside.
In a large skillet over medium, heat the oil. Add the onion and a pinch of salt, reduce the heat to moderately low and cook, stirring occasionally, until golden, about 8 minutes. Add the remaining corn kernels and another pinch of salt. Saute for 3 minutes. Add the chili and pureed corn, then bring the mixture to a simmer and cook for 2 minutes.
Stir in the remaining chicken broth, the lime juice and basil. Season with salt and pepper, then simmer for another minute.
Nutrition values per serving: 220 calories, 9 g fat (0.5 g saturated), 36 g carbohydrates, 4 g fiber, 8 g protein, 0 cholesterol; 150 mg sodium.
Sara Moulton for The Associated Press