Yield: 1 Servings
|2 quarts||Fresh corn cut off the cob (about|
|1 medium||Onion; chopped|
|1 pounds||Tomatoes; pureed (add some wat|
|2 cups||(low sodium) vegetable broth or to|
|¼ cup||Vegetable oil|
|1 teaspoon||Sugar (increase to 1 teaspoons if|
|½ teaspoon||Cayenne pepper (more or less to tas|
|¼ teaspoon||Garlic powder|
|¼ teaspoon||Freshly ground black pepper|
|1 \N||Hot cooked rice|
Recipe by: riacmt@... Heat oil in dutch oven or other large pot (cast iron is best, but use what you are comfortable using) over medium heat. Saute onions for about 5--10 minutes, or until they begin to carmelize. Add the tomato puree and cook for another 5 minutes, stirring occasionally. Add 2 cups vegetable broth (or tomato juice), corn, sugar, salt, cayenne pepper, garlic powder, and pepper. Bring to a boil over high heat, stirring and scraping bottom well so it doesn't stick to the pan bottom and scorch. When mixture reaches a boil, remove from heat and let sit for about 15-20 minutes. Before serving, heat and serve immediately with rice.
Note on shaving corn from cobs: This dish is good with frozen corn but it is absolutely phenomenal if you can get fresh corn. Peel husks and ``stringy'' hair from the corn; wash ears. Now take a sharp knife and cut only partway down so you get the ``tip'' of the corn kernels.
Then cut another ``slice'' down the corn around all the sides. (Be sure not to cut too far or you will get the tough ``cob'' part.) Now take your knife and scrape the ``juice'' from the corn into the bowl holding your kernels.