• 3 tablespoons grapeseed oil
• 2 yellow onions, finely diced
• 1 teaspoon ground turmeric
• 6 large ears corn, shucked
• 3 dried limes, soaked in hot water to cover for 15 minutes
• 6 cups chicken stock or water
• 1/2 teaspoon saffron, ground and steeped in 1 tablespoon hot water
• Sea salt and freshly ground black pepper
• 2-3 tablespoons freshly squeezed lemon juice

Heat the oil in a stockpot over medium heat and cook the onions for about 10 minutes, until they start to brown. Add the turmeric and corn. Pierce the limes with a knife or fork and add them to the pot along with their soaking water. Add the stock and bring to a boil. Cover and simmer for 15 minutes, until the corn is just tender.


Squeeze the limes against the side of the pot with a long spoon to extract their concentrated flavor before removing them from the soup. Blend half of the soup in a blender, then return it to the pot. Add the saffron and season, to taste, with salt and pepper. Add lemon juice, to taste, and serve.

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