HARVEST MAIZE TOMATO SOUP

Directions

1. Step 1

   In a stock pot, heat oil over medium heat; saute onions. Add 3 cups of corn, green chiles and stewed tomatoes; bring to a boil. Add 3 of the reserved corn cobs, cumin, sugar and stock. Return to a boil, reduce heat, cover and simmer for 15-20 minutes. Remove corn cobs.

2. Step 2

   In a blender, carefully puree mixture until smooth. Add petite diced tomatoes and keep warm.

3. Step 3

   Roast remaining corn in a skillet; add to soup at time of service.

4. Step 4

   To Make One Serving: Ladle 1 cup of soup into a bowl and garnish with fresh cilantro and sour cream.