Instructions: Remove silks from corn, peeling back husks slightly. Replace husks discarding silks. Soak in water for 15 minutes; drain. Cook unhusked corn on grill until husk is black and corn is cooked, about 20 minutes. Remove husk carefully; cut kernels off cob, reserving cob and kernels.

Heat oil in medium soup pot. Add onion, carrot and celery; cook 5 minutes without browning vegetables. Break corn cobs in half; add to vegetables with thyme, sage, jalapeno pepper, salt and black pepper. Cook 2 minutes. Add enough water to completely cover vegetables. Simmer 1 hour on low heat.

Remove and discard corn cobs. Add reserved corn kernels; simmer 30 minutes. Puree mixture in batches in blender until smooth. Ladle soup into warm bowls. Garnish with Corn Stick Croutons and red and yellow peppers.

*Note: Handle hot peppers with care. Avoid touching face and hands. Wash hands with hot soapy water when finished.

Corn Stick Croutons: In medium mixing bowl, whisk together flour, cornmeal, sugar, baking powder and salt. Add milk and eggs; mix until smooth. Bake in well-greased cast-iron corn stick pans at 350 degrees 30 to 35 minutes. Remove from pans; cut in 1/2 lengthwise. Place on greased cookie sheets. Bake 350 degrees 10 minutes or until dry. Serve with soup. (Makes 7 corn sticks)

This recipe yields 4 servings.

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