2 each Onions diced
1 stalk Celery diced
6 each Carrots diced
12 ears Corn Fresh, or about 2 lbs corn kernels
6 fluid ounces Olive Oil blend
1 gallon Vegetable base
1 bunch Cilantro Washed and choppped
6 each Tomatoes peeled, seeded & diced
4 each Potatoes Diced
Salt and pepper To taste
Slightly peel back the husk from the corn, remove the silk. Rub with olive oil and replace the husk back
over corn. Roast corn in a 350F oven for 25 minutes, remove and chill. Remove husk and cut corn from
cob, set aside.
(If using frozen corn, thaw kernels, toss with oil and roast in hot oven until slightly browned.)
Saute the onions, celery, carrots and potatoes until tender.
Add stock, bring to a boil and simmer.
Add the corn and tomatoes, simmer for 30 minutes.
Add cilantro, adjust seasoning and serve.