2T olive oil
1 onion
1 yellow bell pepper
5 big heirloom tomatoes (about 8 cups? I'm bad at estimates)
5 ears of corn
Dice onion, pepper, and tomatoes and shave the corn kernels off the cob with a sharp knife. Heat the olive oil and saute the onion for 2-3 minutes over medium heat. Add the bell pepper, cook 2-3 more minutes, then add the corn. Cook a few minutes more. I like to brown the corn slightly, but don't overcook it. Add the tomatoes and bring to a boil. Simmer until the tomatoes just begin to break down, then serve with fresh pepper. The soup works the best when corn and tomatoes are in season and really flavorful.
Source: adapted by Stacey Pelinka from "Laurel's Kitchen".
Prepared by: Stacey for the September 2001 meeting