Description

1. Rub corn with olive oil and salt to taste. Heat a charcoal or flame grill. Using tongs, grill the corn until blistered and brown. Set aside to cool, then hold corn upright over a place and carefully slice the kernels off the cob with a knife.
2. Meanwhile, sweat the onions in a pot with a bit of olive oil until translucent. Add the garlic and curry powder and cook until fragrant. Add the bell peppers and sweat for another 2 minutes.
3. Add grilled corn and chicken or vegetable stock to the pot. Bring to a boil, lower to medium heat, and simmer for 5 minutes to incorporate the flavors. Adjust with more water if desired.
4. Remove the soup from the heat. Add the basil, chili, lime zest and juice, and brown sugar.
5. Taste and adjust seasoning if desired. Serve hot, garnished with thinly sliced pepper and basil.