- Corn niblets, roasted or frozen
- 1 medium onion, diced, or sliced thinly
- garlic, minced
- tomatoes, diced
- Tomatillos, optional
- Water or broth (vegetable or chicken)
- Cayenne, a pinch
- Cilantro, chopped
- Grated cheese, whatever you have on hand, optional
Sauté the onions until soft. Remove from pan. Add tomatoes to pot and tomatillos, if using. Add corn niblets and sauté for 2 minutes. Add garlic and sauté for 30 seconds.
Add water or broth to cover and cayenne. Place onions in cheesecloth bag. Put in soup. Cook 7-8 minutes on medium heat.
Remove the onions. Blend about 1/2 of the soup and return to the pot. Heat to simmer. Season to taste.
Garnish with cilantro and serve.