1/2 onion, chopped
1 stalk celery, chopped
1 whole clove garlic
1 T oil
5 ears of corn, or 4 cups off the cob
4 medium-to-large tomatoes
1/2 cup water
1/2 - 1 t salt
handful of coriander (cilantro) leaves, chopped

Saute onion, celery, and garlic in oil until tender. Strip the corn from the cobs, and chop tomatoes. Add corn, tomatoes, water, and salt to the sauteed vegetables, and bring to a boil. Reduce heat to a simmer and cook covered for 1/2 hour. Stir in coriander leaves, and it's ready to serve.

Serves 4.

I really love this dish. The original is from the book Laurel's Kitchen by Laurel Robertson, but this version is slightly different. I couldn't remember where I had found the recipe for the longest time, but thanks to Brendan, I was able to find it again!