Ingredients
¼tspchili powder
1tsplime juice,fresh
2tbsphoney
1tbspcilantro,chopped
6prawns,(jumbo shrimp)
salt and freshly ground pepper
1tspextra virgin olive oil
1medium onion
4fresh corn ears
2small yellow squash
1tspgarlic,minced
1bay leaf
2cupsvegetable stock
½cupheavy cream
salt and freshly ground pepper
cilantro sprigs
1poblano chili pepper
¼cupextra-virgin olive oil
3fresh corn ears
½small red onion
½small red bell pepper
½small yellow bell pepper
½small green bell pepper
1small jalapeno pepper
1tbspfresh marjoram,minced
¼cuplime juice,fresh
dashgreen Tabasco sauce
salt and freshly ground pepper
Preparation
Combine the chili powder, lime juice, honey, and cilantro.
Add the prawns and marinate in the chili powder mixture for 1 hour.
Grill or sauté prawns for 2 minutes on each side. Season with salt and pepper to taste.
In a 6-quart saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent.
Add the corn kernels and squash, cook for 4 to 5 minutes. Add the garlic and bay leaf. Cook for an additional 2 minutes.
Stir in the vegetable stock and 2 cups water and bring to a boil. Reduce to a simmer, and cook for about 15 minutes until the vegetables are soft.
Stir in cream and return to a boil. Season with salt and pepper to taste.
Cool for 10 minutes.
Puree the soup in a blender and strain through a sieve. Adjust seasoning to taste.
Roast the poblano in a pan on the stovetop, or in a broiler until completely charred.
Place the poblano in a paper bag, close the bag, and let stand for 15 minutes.
Remove from the bag, peel off the skin, remove seeds, and dice.
Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the corn kernels and cook for 3 to 4 minutes until the corn brightens in color. Drain. Set aside to cool.
Place the diced vegetables in a bowl. Add the poblano, remaining olive oil, corn, marjoram, lime juice, and tabasco.
Stir to blend well. Season with salt and pepper to taste.
Serve and enjoy!
