Makes 2-4 servings.

A sweet creamy soup made from fresh corn, smooth milk, and just the right spices. Try with or without the complement of a spicy relish.

Bisque
4 ears fresh corn
2 cups milk (or almond milk)
1/4 cup chopped cilantro
3 cloves garlic
2 teaspoons fresh ground coriander seeds
1 teaspoon fresh ground cumin seed
Sea salt to taste

Relish
1 teaspoon chipotle pepper powder (or 1 dry chipotle pepper)
2 red bell peppers
1/2 cup cilantro leaves
7 mild green olives, pitted
1 tablespoon organic extra-virgin olive oil
Sea salt to taste
Fresh ground black pepper to taste

To make the bisque: Saw fresh corn kernels from the cob. Blend corn, milk, cilantro, garlic, coriander and cumin seeds until smooth. Season with sea salt and set aside.

To make the relish: Cut the top off the dry chipotle pepper. Slice the pepper in quarters. Remove the seeds for a milder relish. Soak the pepper in water until soft enough to mince. Chop the chipotle pepper, red bell pepper, cilantro, and olives very finely. Mix together and season with olive oil. Add sea salt & fresh black pepper to taste. Allow to stand to develop flavor.