10 ounces corn kernels — drained — air dried
1 red onion — diced
2 Roma tomatoes — cored and diced
1 poblano pepper — diced
1 sweet potato — sliced
1 tablespoon corn oil
1 small chipotle pepper — or use smoker
–For the soup: 1/4 cup cooked wild rice — see pantry
4 cups vegetable broth
2 cloves garlic — crushed
1 tablespoon fresh thyme leaves
1 whol lime — juiced
salt and pepper cilantro — garnish
Pantry … use leftover wild rice or a blend. Or reserve a 1/4 cup of rice and beans from an instant soup cup (the kind you microwave and steep); try the black bean and rice soup. Toss corn, onion, tomato, poblano, and sweet potato (or yam) with olive oil. If you want to use your smoker, set up grill with wet smoking chips. Arrange vegetables on grill (use the tray with holes); cover, and grill for 15 to 20 minutes. Follow the grill maker’s guidelines to adjust the heat (not too hot). If you want to roast in the oven, use a heavy duty foil, make a packet, adding the chipotle for smoky flavor: roast at 425F degrees for 15 minutes. Remove from oven and let stand for minutes before opening the packet. You may want to dice the potato slices into bite-sized pieces. Combine the vegetables with the other ingredients in a soup pot, and bring to a simmer and cook for 10 to 15 minutes. Season with salt and pepper, and garnish with cilantro. Serve with cornbread or sourdough. Good as an appetizer for grilled fish or chicken. Find recipes by Peter Zimmer, chef at the Inn of the Anasazi, Sante Fe, New Mexico for similar recipes. — The Great Vegetarian Cookbook: The Chefs’ Secret Recipes, 1994 by Kathleen DeVanna Fish (ISBN 0-9620472-1-X)