Serves 6

1 tablespoon olive  oil
1 small onion, peeled and chopped
2 large shallot, peeled and minced
2 garlic clove, minced
3 cups corn kernels
1 jalapeno chili, stemmed and minced
pinch of cumin seeds
1 small bunch cilantro
1 quart chicken stock
1/2 cup heavy cream
1 teaspoon ground white peppercorns
salt to taste
lime to taste
6 sprigs of cilantro for garnish

In a large pot over medium high heat add oil.  Add onions and saute for 2 minutes or until onions are translucent. Add shallots, garlic, corn, jalapeno and cumin. Cook for 4 minutes until mixture is well cooked but no browning. Add stock and bring to a boil. Turn heat down and cook for 40 minutes, stirring often.  Remove from heat and cool. 

In a blender add corn mixture and blend until smooth. Add cream and blend for 10 seconds.  Stir in pepper, lime juice and salt to taste.  Refrigerate for at least 3 hours or over night. Recheck seasoning before serving. Serve in ice cold bowls garnished with spigs of cilantro.

Chef Dean Fearing