- 4-5 ears corn
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 tablespoon butter
- 1 small onion or 1/2 medium onion, finely diced
- 2 cloves garlic, grated or finely chopped
- 1-2 teaspoons fresh thyme, chopped
- Salt and pepper
- 4 cups chicken stock or vegetable stock (32 ounces)
For the Mexican-style pesto:
- 1 cup packed mixed herbs, such as cilantro, basil and flat leaf parsley
- 1/2 cup grated Pecorino Romano cheese (a couple of handfuls)
- 1/3 cup toasted pepitas (pumpkin seeds)
- 2 small jalapeño chili peppers or serrano chili peppers, seeded
- 2 cloves garlic, crushed or pasted
- Juice of 1 lime
- 1/3 cup extra virgin olive oil (EVOO)
Cut the corn kernels from the cob; reserving all of the milk from the cob.
In a soup pot, add the EVOO; melt the butter and sweat the onions until tender, about 5 minutes. Add the garlic in the last couple of minutes, then add the corn kernels and sweat for an additional 5 minutes. Add the thyme, season with salt and pepper and give it a quick stir. Add the stock and the reserved cobs and simmer until the vegetables are tender, about 20-30 minutes.
Remove the cobs and add half of the soup mixture to a food processor or blender and puree for a couple minutes. Pour back to the pot and if the soup is too thick, adjust the consistency with more stock.
While the soup is cooking, using a food processor, pulse the herbs, cheese, pepitas, chili peppers, garlic, lime juice and EVOO. Season with salt and pepper.
Serve the soup in little cups or bowls and garnish with a drizzle or dollop of Mexican pesto.