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Add a photoServings: 6
Ingredients
- 1/2 lrg Spanish onion halved crosswise
- 2 tsp Extra virgin olive oil
- 4 lrg Yellow sweet corn ears - (or possibly 6 med. ears)
- 1 x Red bell pepper
- 2 x Garlic cloves grilled
- 4 lrg Green chiles parched, peeled, and minced - (or possibly use two 4-oz cans minced green chiles)
- 4 c. Chicken or possibly vegetable stock
- 1/4 tsp Grnd cumin Salt to taste Freshly-grnd black pepper to taste
Directions
- Preheat grill to high or possibly 475 degrees. Brush onion with some of the extra virgin olive oil. Place onion, cut side down, on grill rack. Husk corn and lightly brush with extra virgin olive oil; place on grill rack. Watch each vegetable carefully, rotating to proportionately brown. Rinse bell pepper, pierce once with a knife and place on grill. Grill onion till soft when pierced with a fork. Grill corn till tipped with brown. Cook bell pepper, turning, till proportionately blistered and browned.
- When done, add in bell pepper to ice water, the peel and chop. Remove corn and onion from grill and cold. Chop onion. Cut corn from the cob, scraping the cob to remove all the succulent juice and pulp. Squeeze and remove garlic cloves and mince.
- Meanwhile, pour stock into a large pot and heat on the grill or possibly stovetop. Add in vegetables and cumin and simmer just a few min to blend flavors. Taste and season with salt and pepper. Serve warm.
- This recipe yields 6 to 8 servings.
- Variation: Puree vegetables with a little of the stock, then return to pot and reheat. A c. or possibly more of half-and-half or possibly evaporated lowfat milk can be added for a creamier consistency.
- Comments: Grilled corn, especially with the husk removed, is wonderfully sweet and flavorful. If any is ever left, it is wonderful in soups, salsas, salads, and combined with other vegetables.
- Peel papery outer coating from garlic head. Lightly brush with oil and wrap in foil. Place on grill rack. Grill about 1 hour or possibly till garlic is soft when squeezed. Remove from grill and cold. You can do several heads at once and store them for later use in a sealed jar in just sufficient vegetable oil to barely cover.
- Both bell peppers and chiles are parched by placing them over a warm grill or possibly burner or possibly under a broiler and rotating them till they are uniformly blistered, Then refrigeratein ice water and peel or possibly store in refrigerator or possibly freezer for later use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 6 servings | |
| Calories 284 | |
| Calories from Fat 163 | 57% |
| Total Fat 18.12g | 23% |
| Saturated Fat 4.9g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 82mg | 3% |
| Potassium 350mg | 10% |
| Total Carbs 8.85g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.27g | 2% |
| Protein 21.39g | 34% |
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