Southwestern Corn Soup With Red Peppers - Chef Michael Smith

Ingredients

• 4 cobs of husked corn
• 3 red peppers
• 4 tablespoons of corn, vegetable or olive oil
• 2 tablespoons of corn, vegetable or olive oil
• 4 thinly sliced small onions
• 4 cloves of minced garlic
• 1 tablespoon of cumin powder
• 4 cups of chicken broth, homemade or canned
• 1 ancho pepper
• 1 cup of cornmeal, fine or coarse
• 1 cup of grated cheddar cheese, sharp or old for the most flavour
• 1 lime, juice and zest
• 1 cup of chopped cilantro