Instructions: Heat 1 tablespoon oil in a saucepan on high, then saute the onion, tomatillos, and garlic for about 5 minutes, until softened. Stir in half the corn kernels, 3 cups of stock, and the cilantro. Heat to a boil, then puree in a blender, solids first.

Heat 1 tablespoon oil in a large saucepan on high, then sautee the red pepper and jalapeno pepper for about 5 minutes, until softened. Pour the puree back into the pot and stir in the rest of the corn, the remaining 1 cup of stock, and the sugar. Bring to a boil, then reduce heat and simmer for 15 minutes. Season with salt and pepper.

Chop the tomato, cilantro, and green onion into a relish, squeezing on lime juice.

When ready to serve, ladle the soup into bowls and swirl the relish through each.

Serve hot to 6 to 8 people as a first course.

Comments: Chunky, colorful, and with a pleasantly sour undertone to the sweet summer corn, this mostly all-New World soup is an excellent stimulant to appetites that flag in the summer heat.

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