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8 Ratings
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  • 8 Ratings

To easily remove corn kernels from the cob, place an ear of corn in the center opening of a fluted tube pan. Starting at the top of the cob, cut downwar with a sawing motion so the kernels fall into the pan while the cob is firmly secured.

Source: Better Homes and Gardens


Recipe Summary test

25 mins
12 mins
18 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Heat a charcoal or gas grill to medium-heat. Grill corn and pepper halves, cut-side-down, over medium-high heat for 12 to 16 minutes more or until pepper is charred and corn is tender. Remove from heat; wrap pepper in foil. When corn is cool enough to handle, cut kernels from cob. Remove charred skin from pepper and chop. Set aside.

  • In a large saucepan heat oil over medium heat. Add onion and garlic. Cook until tender, about 5 minutes. Add cumin; cook until fragrant, about 30 seconds. Stir in 1 1/2 cups of the grilled corn, the chicken broth and potato. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes, stirring occasionally.

  • In a small bowl combine flour, salt, and pepper. Stir half-and-half into flour mixture until smooth. Gradually stir into chicken broth mixture. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Using an immersion blender; puree mixture until smooth. Top with remaining grilled corn kernels, chopped pepper and fresh snipped basil,

  • To serve, top with remaining corn, chopped peppers, fresh snipped basil, if desired. Pass with lime wedges.

* Handling Hot Peppers

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

294 calories; fat 15g; cholesterol 34mg; saturated fat 7g; carbohydrates 35g; mono fat 6g; poly fat 1g; insoluble fiber 3g; sugars 8g; protein 9g; vitamin a 607.6IU; vitamin c 40.3mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 3.2mg; vitamin b6 0.3mg; folate 63.6mcg; vitamin b12 0.4mcg; sodium 584mg; potassium 709mg; calcium 126mg; iron 1.8mg.