Ingredients

• 4-5 ears corn
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 tablespoon butter
• 1 small onion or 1/2 medium onion, finely diced
• 2 cloves garlic, grated or finely chopped
• 1-2 teaspoons fresh thyme, chopped
• Salt and pepper
• 4 cups chicken stock or vegetable stock (32 ounces)

For the Mexican-style pesto:

• 1 cup packed mixed herbs, such as cilantro, basil and flat leaf parsley
• 1/2 cup grated Pecorino Romano cheese (a couple of handfuls)
• 1/3 cup toasted pepitas (pumpkin seeds)
• 2 small jalapeño chili peppers or serrano chili peppers, seeded
• 2 cloves garlic, crushed or pasted
• Juice of 1 lime
• 1/3 cup extra virgin olive oil (EVOO)

Description

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