Of all the items on a menu, soups grab my attention first; and the way they offer perfection in a bowl is, well perfect. I enjoy hot soup every month of the year; but a lot of folks only eat cool soups in the summer time. So put this little jewel of a recipe for cool corn chowder in your trapper keeper and chill out…a silly little nod to school beginning next week! Take in this glorious corn season and make an easy weekend lunch or appetizer.
1 Tbs olive oil 1 clove garlic, peeled and smashed 2 green onions, white and tender green parts, separated and chopped 3/4 t ground coriander 3/4 t ground cumin 3/4 t chipotle chili powder 4 cups fresh corn kernels (if not available, use frozen white shoepeg corn, thawed) 1 cup buttermilk 1/2 cup water 1/2 t salt 1/4 cup chopped cilantro for garnish
Heat oil on skillet over medium-low heat. Cook garlic, white parts of onion, coriander, cumin, and chili powder. Stir until garlic and onions are tender, about 3 minutes. Add corn and cook, stirring occasionally, until tender, about 2 minutes. Reserve 1 cup cooked corn. Transfer mixture to blender. Add buttermilk, water, and salt. Purée until smooth. Chill at least 1 hour. Pour into demitasse cups. Spoon in a bit of fresh corn on top. Serve chilled, garnished with cilantro. Makes 6 small lunch bowls, or 12 demitasse appetizer servings.
Here’s to Sunday evening, and looking forward to the bold new work week tomorrow. Let’s get it going with a simple side, starring fresh, in season ingredients for Monday dinner. This isn’t a particularly strong trick, but it gets the job done. So casually hit the pause button and enjoy. Eat fresh corn!
This is what you need:
Kernels of 6 ears of cooked corn 6 inch Persian cucumber, thickly sliced and quartered 5 radishes, thinly sliced 4 Tbs olive oil 3 Tbs champagne vinegar 1 Tbs sugar 1/2 t salt 1/4 t pepper 1 Tbs chopped dill 1 Tbs chopped cilantro
Stir together oil, vinegar, sugar, salt and pepper. Add corn, cucumbers, and radishes. Toss. Add dill and cilantro. Toss gently. Serve room temperature.
As we head in to Labor Day Weekend (another excuse to celebrate) and approach the final weeks of fresh corn season, I present to you a very cool corn salad. So put some well-being into your weekend. It’s simple to throw together but packs plenty of wow factor! I grabbed this and adapted it from the August/September issue of Garden and Gun. The recipe hails from April McGregor of Farmer’s Daughter Pickles and Preserves, right here in our own North Carolina, Hillsborough to be exact. Shop there or forever hold your peace. Peace…that’s a great idea!
So here’s what you need:
6 ears corn
1 cup halved cherry tomatoes
1 small cucumber, seeds removed, and diced
1/4 cup diced jarred roasted red peppers
2 Tbs liquid from red pepper jar
1/4 cup diced Vidalia onion
2 Tbs olive oil
2 Tbs mayonnaise
1/2 t kosher or Himalayan salt
1/2 t fresh black pepper
1/4 cup Julianne fresh basil
And here’s what you do:
Bring large pot of water to boil.
Season pot with salt.
Add corn and blanch 2 minutes.
Remove cobs from hot water and place on paper towel 15 minutes to cool.
Remove kernels from cobs.
Combine all remaining ingredients except basil, and mix well.
Add corn kernels and stir to combine.
Chill at least an hour.
Place salad on serving platter.
Sprinkle basil on top of salad.
The very best thing on earth after the corn season is over is fresh Silver Queen sweet corn during the winter. So I’m going to teach you the easy peasy way to stock your freezer. I use it all fall and winter in soups, stews, and as a side starch for dinner. I froze 2 bushels this past weekend, which made 30 quart bags. So to break it down for the less ambitious, 42 ears of corn will make 8 quart sized bags, just half filled, so that they lay flat to freeze. Yummy…So, step by step, here you go.
Bring large pot of water to boil. Drop ears of corn in. Blanch 2 1/2 minutes.
Using tongs, transfer cooked ears of corn to ice bath for 3 minutes to stop cooking process and cool corn. (Make an ice bath by filling sink partially with cold water, and adding ice.)
Remove ears of corn from ice bath and place on kitchen towels to dry for 10 minutes.
Remove kernels from cob. I find this easiest to stand an ear on the raised part of a bundt pan, letting the kernels collect in the pan.
I use quart size freezer bags to freeze. I fill each bag about half way, so that I can then press all air out of bags and lay them flat to freeze.
PostScript…you have about 3 weeks left here in ENC to secure your Silver Queen corn and get it frozen! Post to the PostScript…It took me two hours to process 42 ears of corn and get it in the freezer. I used 2 pots of boiling water and each held 8 ears of corn at a time.