…salad (with shrimp!)
Raw or cooked, corn is a great source of vitamins A & C and it’s packed with anti-oxidants and amino acids. It’s also just plain fun to eat. Did you know that each ear of corn averages about 800 kernels in 16 rows?
There will be piles of corn at the market this Saturday.
Although there’s nothing wrong with corn on the cob (cooked still in the husk, of course) try and think outside the box!
Here is our resident chef Maria Reina’s recipe for chilled corn soup with basil oil (yum):
Chef Maria’s Cold Corn Soup w/Basil Oil
Makes about 1½ quarts
2 tablespoons Butter
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Kosher Salt, plus more
¼ teaspoon finely ground White Pepper
1 cup White Onion, ¼”dice
5 ears of Corn, shucked and cut in half
1 bunch Basil, leaves removed
Zest ½ Lemon
¼ teaspoon Kosher Salt
¼ cup Extra Virgin Olive Oil
Soup: Over medium heat sauté the onion with butter, olive oil, salt and pepper for 5 minutes, until translucent and soft. Meanwhile grate 4 ears of corn with a box grater in a large bowl (to catch all the juice), reserving the cobs. Cut the corn of the last cob and set that corn aside in a bowl. Once the onions are soft add the grated corn, (scraping all the lovely juice with a spatula) into the pot, along with 4 cups of water and the cobs. Bring to a boil then lower the heat and simmer for 10 minutes. After the soup has simmered for 10 minutes take it off the heat and set aside to cool for 10 minutes. Carefully remove the cobs with tongs gently tapping them against the pot remove any corn still clinging on, before discarding them. Using an emulsion (stick) or regular blender process the soup until it’s smooth. Taste and adjust the seasoning as needed. Add the reserved corn to the pot and let it cool completely. Place in refrigerator until completely cold.
Basil Oil: Blanche the herb leaves for 10 seconds in boiling salted water, cool immediately, and drain well. This step will keep your oil a nice bright green. Add all the ingredients to a mini food processor and puree until its blended well and the leaves are finely chopped.
Serve the soup ice cold. Just before serving drizzle the oil over the soup and top with a few finely sliced (chiffonade) basil leaves for garnish.
Pascale Le Draoulec
food writer/ author/ farmers market director