Serves 4 to 6
4 earsFresh sweet yellow corn
3 tblsUnsalted butter
1 eaWhite onion, finely diced
1 tspWhole coriander seeds, crushed
2smZucchini, finely diced
1 tspKosher salt
1 tblsFresh Mexican oregano
1 eaAvocado, diced
1 cupCherry tomatoes, halved
Remove and discard the husks and silk from the corn and cut the kernels from each cob. You should have about 3 cups of kernels. Reserve the cobs.
In a large skillet, melt the butter over medium-low heat. Add the onion, corn kernels, and coriander. Cover and cook slowly, stirring occasionally, until the vegetables are softened but not brown, about 5 minutes. Transfer to a 5-quart slow cooker.
Add the corncobs, zucchini, water, and salt to the slow cooker. Cover and cook on low for 6 hours.
Just before serving, remove the discard the corncobs and stir in the oregano. Taste and adjust the seasoning. Ladle the hot soup into bowls and top each with a spoonful of crema or whipped heavy cream.
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