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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat a BBQ or grill. | 2. Remove the husks and silk from the corn cobs and cook on the BBQ or grill for about 10 minutes, turning frequently, until roasted and slightly blackened. | 3. Cool, then cut the kernels from the cobs with a small sharp knife. (Hold the cobs vertically on a chopping board and run the knife down the sides of the cobs). | 4. Cut the capsicum into quarters. Discard the seeds and membrane and cook under the grill or on the BBQ until the skin has blackened and blistered. | 5. Remove from the heat and place in a plastic bag to cool. Peel away the skin and finely chop the flesh. | 6. Heat the oil in a large pan and cook the onion for 5 minutes, or until very soft and lightly golden. | 7. Add the garlic and cook for 1 minute. | 8. Add the corn kernels, capsicum and chicken stock to the pan, bring to the boil, reduce the heat and simmer, partially covered, for about 20 minutes. | 9. Cool the soup slightly then puree half of it in a blender or food processor until the mixture is fairly smooth. | 10. Transfer all the soup to a clean pan to heat through (do not boil). | 11. Just before serving, stir through the lime juice and the coriander leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn cob	8			-	-	-	-
red capsicum	1			-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		crushed	-	-	-	-
chicken stock	3	cups		259.2	25.416	18.144000000000002	8.64
lime juice	1/2	cup		30.25	10.1882	0.5082	0.0847
coriander leaf	1/3	cup		1.2267	0.1957	0.1136	0.0277

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.