Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Corn oil (or sesame oil) 1 ts Sea salt
2 c Onion; chopped 1 ts Ground cumin
3/4 c Red bell pepper; finely 1/4 ts White pepper
-diced 1 ts Thyme; chopped (or 1/2 ts
1/4 c Green bell pepper; finely -dried thyme)
-diced 1/2 ts Curry powder
4 Garlic cloves; minced 2 ts Vogue Vegy Base (optional)
1 c Whole-kernel corn, fresh or Parsley or scallions;
-frozen -chopped, for garnish

Heat the oil in a large saucepan. Saute the onion, bell pepper,
garlic and 1/2 cup of teh corn for about 5 minutes. Add the salt,
cumin, pepper, thyme, curry powder, and soup base, and saute for
another 5 minutes.

Steam or boil the remaining corn until it is soft and sweet to the
taste (5 to 10 minutes). drain the corn, reserving the liquid, if
there is any. Add enough water tomake up 1 cup. Blend the corn with
the liquid and add this puree to the sauteed vegetables. Mix all of
the ingredients, heat through, and serve. Garnish with chopped
parsley or scallions.

From DEEANNE's recipe files

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