Charred Corn & Lime Soup

A late-summer soup that tastes like a cob pulled off the grill. Char the kernels in a dry pan until they pick up brown spots, then simmer them in a light broth with cumin and lime.

Ingredients

• 4 ears corn, kernels cut
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin seeds
• 4 cups vegetable broth
• 1 lime, juiced
• 2 tbsp olive oil
• Sea salt

Instructions

1. Heat oil in a pot. Soften the onion, then add garlic and cumin until fragrant.
2. Add corn and cook without stirring for 2 minutes so some kernels char.
3. Pour in broth, simmer 15 minutes, then blend half the pot and return it.
4. Finish with lime and salt. Eat with a handful of cilantro if you have it.