Categories: Soups/stews, Mexican 
      Yield: 6 servings 
  
      3 sm Ears corn (or 1 1/2 cups            1 sm Onion, chopped 
           -frozen whole kernel                3 sm Tomatoes, peeled, chopped 
           Corn, thawed)                            -(3/4 lb) 
      1    Garlic clove                        1 qt Beef broth 
    1/2 ts Salt                              1/2 ts Dried leaf oregano, crushed 
      1 tb Butter                            1/4 c  Whipping cream 
  
  cilantro leaves or parsley leaves 
   
  If using fresh corn, cut kernels from cobs.  Scrape cobs with a sharp 
  spoon; discard cobs.  Measure corn.  You should have about 1 1/2 cups. 
  Reserve excess corn for another use.  Puree 3/4 cup corn in blender or food 
  processor; set aside.  Mash garlic with salt to make a paste. Melt butter 
  in a large saucepan.  Add onion and garlic paste. Cook until onion is 
  tender but not browned.  Add tomatoes. Cook slowly 10 minutes, mashing 
  tomatoes with a spoon. Add broth, oregano, pureed corn and whole corn 
  kernels.  Taste and add salt if needed. Bring to a boil; reduce heat. Cover 
  and simmer 30 minutes. Stir in cream. Cook until heated through, but not 
  boiling. 
   
  To serve, pour into soup bowls and garnish with cilantro or parsley. Makes 
  6 servings. 
   
  From:  MEXICAN COOKERY by Barbara Hansen, ISBN 0-89586-038-4 Posted by: 
  Karin Brewer, Cooking Echo, 1/92