- 1 tablespoon oil
- 2 cups diced onion
- 1 tablespoon chopped garlic
- 1 tablespoon ground cumin
- 1 cup white wine
- 1 cup half and half
- 6 cups fresh corn kernels
- 1 tablespoon kosher salt
- 1 tablespoon Maple Syrup
- 1 ½ cup small dice tomatoes
- ¼ cup chopped cilantro (stems and leaves)
- 1 tablespoon butter
Heat the oil in a large pot over medium high heat and add in the diced onions. Cook for 2 minutes. Stir in the garlic and ground cumin then cook for 2 more minutes. Pour in the white wine and reduce until almost dry. Add the half and half and corn kernels then simmer for 5 minutes or until slightly thickened. Season with salt and syrup, then mix in the tomatoes and cilantro. Heat thoroughly and finish with 1 tablespoon butter. Makes 8 portions.
