You can make a nice spicy corn soup with canned corn. This soup is good in the hottest weather. Serve in a cup with a side salad cold thinly sliced steak over crisp romaine lettuce and sliced beefsteak tomatoes with steak sauce dressing*.

INGREDIENTS

4 cans cream style corn (15 oz can)
1 medium onion, finely diced
2 pimentos* (from jar) chopped
3 tblspn finely diced green pepper
1 small fresh jalepeno pepper, finely diced
1/2 cup cream
1/2 cup water
1 tblspn olive oil
Salt and pepper to taste

DIRECTIONS

Heat olive oil in large sauce pan. Add onion, pimentos and green pepper and cook until onion is almost transparent. Add remaining ingredients and heat to a low boil. Lower heat and simmer for about 7 minutes, then serve. Garnish with parsley if desired.

Makes 10 to 12 servings - recipe is easy to halve or freeze

Hint
*Pimento- A large, red, heart-shaped sweet pepper that measures 3 to 4 inches long and 2 to 3 inches wide. The flesh of the pimiento (the Spanish word for "pepper") is sweet, succulent and more aromatic than that of the red bell pepper. (Epicurious.com)
*Steak sauce dressing: 1/4 cup steak sauce and 1/4 cup ranch dressing, mixed together. Thin dressing with rice wine vinegar and spoon over steak and greens.