I had a few tired, leftover ears of corn that had been purchased for an upcoming episode of Home At Last. The episode features easy Mexican dishes that are perfect for a short budget. Ron and I have enjoyed some excellent fresh Mexican food in our time, but in our area, the chefs pretty much turn out dishes smothered in white cheese.
Because of this, I tend to make our favorites at home, saving a lot of money and producing food with more imagination and flavor and way less cheese!
This creamy corn soup was a perfect example of turning veggies on the "edge" into a satisfying meal that warmed us on a bitterly cold night. Three fresh ears of corn where shucked and browned in about one tablespoon of Olivio and a tablespoon of garlic olive oil. If it had been warmer I would have placed the ears of corn on a hot infrared grill to develop a roasted flavor.