Ingredients
EVOO
1/2 onion, diced
Some asparagus, cut into 1/4" pieces with longer tips, optional
2 ears corn, kernels cut from ears
Chicken broth
c. 1/2-1 teaspoon cumin
1 tomato, diced
1 jalapeno chicken sausage, sliced
1/2 lime, juiced
Fresh oregano, chopped, and lots of thyme leaves
Hunk of feta
3/4 teaspoon salt
Grind of fresh pepper
Preparation
Heat EVOO in a saucepan; add onion and saute gently until translucent. Add optional asparagus and continue to saute until softened.
Add corn and saute until warmed through.
Add chicken broth and cumin and simmer until corn is tender.
Add sausage and tomato and simmer until warmed through. Add lime juice, feta, and s&p and simmer until hot. Serve.
