Toss the heirloom tomatoes, red onion and cilantro in a small bowl. Season with salt and pepper to taste and set aside.
Preheat a grill. Lightly coat the ears of corn with vegetable oil. Grill the corn, turning frequently until the majority of the kernels are brown. Remove the kernels from the cob, cutting close to the cob so as to remove as much of the starch in the cob as possible.
In a large pot, saute the onion and bacon until the bacon is crisp. Add cumin and cook for another couple of minutes. Add the corn, water, and chipotle. Simmer for 1 hour. Using a hand blender, puree on high speed until smooth. Add lime juice and season with salt. Strain through a fine strainer.
Divide soup into 4 bowls and spoon the heirloom salsa in the center. Break apart the filet of trout and place over the salsa. Garnish with a fresh sprig of cilantro.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	376.47 Kcal (1576 kJ)
Calories from fat	156.7 Kcal
		% Daily Value*
Total Fat	17.41g	27%
Cholesterol	27.21mg	9%
Sodium	287.73mg	12%
Potassium	816.7mg	17%
Total Carbs	48.08g	16%
Sugars	8.28g	33%
Dietary Fiber	7.73g	31%
Protein	13.66g	27%
Vitamin C	21.3mg	36%
Iron	4.4mg	24%
Calcium	105.4mg	11%

Amount Per 100 g
Calories	41.66 Kcal (174 kJ)
Calories from fat	17.34 Kcal
		% Daily Value*
Total Fat	1.93g	27%
Cholesterol	3.01mg	9%
Sodium	31.84mg	12%
Potassium	90.38mg	17%
Total Carbs	5.32g	16%
Sugars	0.92g	33%
Dietary Fiber	0.86g	31%
Protein	1.51g	27%
Vitamin C	2.4mg	36%
Iron	0.5mg	24%
Calcium	11.7mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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