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6
Main-Course ServingsEasy
Published 2001
This spicy soup is delicious by itself but makes an even better accent to grilled salmon.
Season the salmon pieces with salt and pepper, rub them with olive oil, and reserve in the refrigerator for 30 minutes to 4 hours.
Scrape the kernels off the corn cobs by holding each ear in a large bowl and scraping down along the ear with a sharp paring knife. You should have about