Fresh Corn and Zucchini Soup*
(*adapted from The Mexican Slow Cooker, by Deborah Schneider. Courtesy of Lara Ritchie, culinary director, Nothing To It! Culinary Center in Reno. Serves 4 to 6)
4 ears fresh, yellow sweet corn
3 tablespoons unsalted butter
1 white onion, finely diced
1 teaspoon whole coriander seeds, crushed
2 small zucchinis, finely diced
6 cups water
1 teaspoon kosher salt
1 tablespoon fresh epazote leaves
Heavy cream or Mexican crema for serving
Remove and discard husks and silk from corn, then cut kernels from each cob. You should have about 3 cups of kernels. Reserve cobs.
In large skillet, melt butter over medium-low heat. Add onion, corn kernels, and coriander. Cover and cook slowly, stirring occasionally, until vegetables are softened but not browned, about 5 minutes. Transfer to 5-quart slow cooker.
Add corncobs, zucchinis, water, and salt to slow cooker. Cover and cook on low 6 hours. Just before serving, remove and discard corncobs and stir in epazote. Taste and adjust seasoning. Ladle hot soup into bowls, and top each with spoonful of crema or whipped heavy cream.