Savory and sweet, this recipe makes a tasty side dish, a dip for chips, or a sandwich spread on tortillas or toast.
- extra-virgin olive oil or coconut oil
- onion, chopped
- potatoes, chopped
- green chiles (such as Anaheim or jalapeño) or sweet peppers
- kosher salt
- ears of fresh corn, unhusked
- chile powder
- turmeric powder
- freshly ground black pepper
- fresh basil leaves, slivered
- hot sauce or Sriracha chili sauce (optional)
- Heat the oil in a saucepan. Add the onion and cook until just softened. Stir in the potatoes, peppers, and a sprinkle of salt and cook until vegetables are cooked through.
- Meanwhile, microwave the unhusked ears of corn until steaming or steam or boil the husked ear of corn, 2 to 3 minutes for either method. Let cool some, husk if needed, then using a box grater, grate the kernels into a bowl. Use the back of a knife to scrape off all of the kernels and the corn “milk” from the cobs. Compost the cobs and add the corn to the pan with the vegetables. Cook, stirring occasionally, for a few minutes.
- Using an immersion blender, or in batches in a regular blender, blend the vegetables to the consistency you prefer, adding water or your favorite kind of unsweetened milk. Stir in the spices, pepper, fresh basil, and hot sauce. Season to taste with salt and serve warm or at room temperature.