Susie Cushner
Hands-On Time
20 Mins
Total Time
25 Mins
Serves 8

How to Make It

Step 1

Heat oil in a large pot over medium-low heat and cook onions without browning until tender, about 10 to 12 minutes. Stir in the corn and cook for 2 minutes. Add the stock and bring to a boil.

Step 2

Reduce heat and simmer until corn is tender and liquid has reduced slightly, 15 to 20 minutes. Add tomatoes, salt, and pepper, stir, and remove from heat.

Step 3

Serve in bowls with dollops of sour cream and dill sprigs.

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