2 tb Corn oil (or sesame oil)
2 c Onion — chopped
3/4 c Red bell pepper — finely
-diced 1/4 c Green bell pepper — finely
-diced 4 Garlic cloves — minced
1 c Whole-kernel corn, fresh or
-frozen 1 t Sea salt
1 t Ground cumin
1/4 ts White pepper
1 t Thyme — chopped (or 1/2 ts
-dried thyme) 1/2 ts Curry powder
2 ts Vogue Vegy Base (optional)
Parsley or scallions -chopped, for garnish
Heat the oil in a large saucepan. Saute the onion, bell pepper, garlic and 1/2 cup of teh corn for about 5 minutes. Add the salt, cumin, pepper, thyme, curry
powder, and soup base, and saute for another 5 minutes. Steam or boil the remaining corn until it is soft and sweet to the taste (5 to 10 minutes). drain the corn, reserving the liquid, if there is any. Add enough water tomake up 1 cup. Blend the corn with the liquid and add this puree to the sauteed vegetables. Mix all of the ingredients, heat through, and serve. Garnish with chopped parsley or scallions. From DEEANNE’s recipe files