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Yield: 4 servings
2 tablespoons unsalted butter
1/2 onion, finely chopped
1 pound fresh Florida corn kernells
1 large garlic clove, minced
4 cups low-sodium oth (vegetable or chicken)
Kosher salt and freshly ground pepper
2 tablespoons sour cream
2 medium Florida tomatoes, coarsely chopped
1 scallion, thinly sliced
1 tablespoon finely chopped cilantro, plus more for garnish
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Melt butter in large, heavy pot. Add onion and cook over moderately high heat, stirring, until lightly owned, for about 6 to 7 minutes.
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Add corn and garlic, and cook while stirring until corn is lightly owned, about 5 minutes. Add oth and simmer until corn is tender, about 15 minutes. Lightly season with kosher salt and pepper to taste.
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Using slotted spoon, transfer 1 1/2 cups corn to blender, add sour cream and 1/2 cup cooking liquid and puree until smooth, for about 2 minutes. Return puree to soup. Add tomatoes, scallion and 1 tablespoon cilantro to soup and cook until heated through. Serve hot and garnish with cilantro and chopped tomato, if desired.
