Recipe Courtesy of Christina Dimacali of Clean Your Plate Personal Chef Service, Philadelphia
Makes 4 servings
Ingredients:
- 4 ears corn, husks removed
- 1 Tablespoon olive oil
- 1 ½ cups chopped onion
- 2 stalks celery chopped
- 2 cloves garlic minced
- 2 ½ cups + 1 cup small summer squash, trimmed and diced small
- 2 cups chicken or vegetable broth
- 2 cups water
- ¼ cup chopped flat leaf parsley
- ¼ cup chopped, basil, oregano, dill or mint
- 1 Tablespoon lime juice
- Salt and pepper
Directions:
- Preheat oven to broil.
- Place corn directly on the middle oven rack.
- Turn corn occasionally for 20 minutes until kernels are lightly browned.
- When corn is cool enough to handle, slice the kernels off each cob.
- In a large saute pan heat the oil over medium heat.
- Add the onion, celery and garlic.
- Saute 6 minutes until just starting to turn translucent.
- Add 2 ½ cups of squash and saute for 5 minutes.
- Add the broth, water and HALF the corn kernels.
- Cover and simmer over low heat for 20 minutes.
- Carefully puree the mixture with a food processor or blender.
- Return the mixture to the pan.
- Add the remaining 1 cup squash, corn and herbs.
- Simmer for 10 minutes over low heat. Stir in lime juice.
- Season with salt and pepper to taste and serve.
