Instructions: Preheat grill to high or 475 degrees. Brush onion with some of the olive oil. Place onion, cut side down, on grill rack. Husk corn and lightly brush with olive oil; place on grill rack. Watch each vegetable carefully, rotating to evenly brown. Rinse bell pepper, pierce once with a knife and place on grill. Grill onion until soft when pierced with a fork. Grill corn until tipped with brown. Cook bell pepper, turning, until evenly blistered and browned.

When done, add bell pepper to ice water, the peel and chop. Remove corn and onion from grill and cool. Chop onion. Cut corn from the cob, scraping the cob to remove all the succulent juice and pulp. Squeeze and remove garlic cloves and mince.

Meanwhile, pour stock into a large pot and heat on the grill or stovetop. Add vegetables and cumin and simmer just a few minutes to blend flavors. Taste and season with salt and pepper. Serve hot.

This recipe yields 6 to 8 servings.

Variation: Puree vegetables with a little of the stock, then return to pot and reheat. A cup or more of half-and-half or evaporated milk can be added for a creamier consistency.

Comments: Grilled corn, especially with the husk removed, is wonderfully sweet and flavorful. If any is ever left, it is wonderful in soups, salsas, salads, and combined with other vegetables.

Peel papery outer coating from garlic head. Lightly brush with oil and wrap in foil. Place on grill rack. Grill about 1 hour or until garlic is soft when squeezed. Remove from grill and cool. You can do several heads at once and store them for later use in a sealed jar in just enough vegetable oil to barely cover.

Both bell peppers and chiles are parched by placing them over a hot grill or burner or under a broiler and rotating them until they are uniformly blistered, Then chill in ice water and peel or store in refrigerator or freezer for later use.

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