Mexican Elotes Bisque With Lime Crema
[Vegan]

To Prep the Vegetables:

1. Remove the corncobs from the husks, rinse the corn, and on a stable surface using a sharp knife, remove the kernels from the cob (stand corn on its end and slice downward). Rinse and halve the lime. Quarter one half. Rinse the cilantro and remove leaves from stem.
2. Rinse the jalapeño and remove stem, seeds, and membrane. Finely slice into rounds. Mince the garlic clove. Peel and finely dice the onion.
3. In a skillet over medium high heat, sauté 1 teaspoon olive oil with half the onion (reserving remaining for garnish), garlic, half the jalapeño (unless averse to spice, then use less), and the corn kernels. Sauté until corn becomes tender and bright yellow and onion becomes translucent and aromatic, about 6 minutes. Place almost all of corn mixture in a blender. (Allow 2 small spoonfuls to remain in skillet and blacken a bit, for garnish).

To Make the Lime Crema:

1. In a clean bowl, combine the vegan mayonnaise with juice from half the lime to taste and 1 tablespoon water. Salt and pepper to taste. Place in refrigerator to chill before serving.

To Make and Serve the Bisque:

1. In a high-speed blender, combine the sautéed corn mixture, broth, and elotes spice blend. Blend on highest speed until smooth. Salt and pepper to taste. If soup needs to warm further, return to pan to heat over medium heat until ready to serve.
2. Pour the bisque into a bowl. Garnish with a drizzle of lime crema and remaining jalapeño and diced onion, if desired. Garnish with cilantro leaves, lime quarters, and a crack of fresh black pepper. Serve with toasted bread.