Authentic Mexican Food Recipes

3 sm Ears corn (or 1 1/2 cups frozen whole kernel Corn, thawed)

1 Garlic clove

1/2 ts Salt

1 tb Butter

1 sm Onion, chopped

3 Tomatoes, peeled, chopped

1 qt Beef broth

1/2 ts Mexican oregano, crushed

1/4 c heavy (whipping) cream

Cilantro leaves or fresh parsley to garnish

If using fresh corn, cut kernels from cobs.
Scrape cobs with a sharp spoon; discard cobs. Measure corn.
You should have about 1 1/2 cups.
Reserve excess corn for another use.
Puree 3/4 cup corn in blender or food processor; set aside.
Mash garlic with salt to make a paste.
Melt butter in a large saucepan.
Add onion and garlic paste.
Cook until onion is tender but not browned.
Add tomatoes.
Cook slowly 10 minutes, mashing tomatoes with a spoon.
Add broth, oregano, pureed corn and whole corn kernels.
Taste and add salt if needed.
Bring to a boil; reduce heat.
Cover and simmer 30 minutes.
Stir in cream.
Cook until heated through, but not boiling.
To serve, pour into soup bowls and garnish with cilantro or parsley.

Makes 6 servings.