Corn Wheels and Zucchini Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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To cut the corn, use a mallet or hammer to gently drive a heavy knife or cleaver through the cob. Ingredients:
1/2 cup dehydrated masa flour (corn tortilla flour) |
2 quarts fat-skimmed chicken or vegetable broth |
2 cloves garlic, pressed or minced |
3/4 pound zucchini |
3 ears corn (each about 6 in.) |
1/4 cup chopped fresh cilantro |
lime wedges |
salt and pepper |
Directions:
1. In a 4- to 5-quart pan, mix masa flour with 1 cup broth until smooth. Stir over high heat until mixture boils, then reduce heat to medium-low and stir until masa is thick, 2 to 3 minutes. Pour onto a flat plate. Spread evenly to make a 3/4-inch-thick cake; let cool.
2. Meanwhile, rinse pan and add remaining broth and garlic. Cover and bring to a boil over high heat.
3. Trim and discard zucchini ends. Cut zucchini into 3/4-inch cubes. Add zucchini to pan; cover and simmer for 5 minutes.
4. Meanwhile, discard husks and silks from corn. Cut corn crosswise into 1-inch-thick wheels. Also cut masa into 3/4-inch chunks. Add corn and masa chunks to broth.
5. Cover pan and return to boiling over high heat; simmer until corn is hot, about 3 minutes.
6. Ladle into bowls. Sprinkle with cilantro. Serve with lime wedges, salt, and pepper to season portions to taste.
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