Sweet Corn -- One of Summer's Delights

I love summer for many reasons, but a number of them are gastronomic. Namely real tomatoes, especially heirlooms, local fruit and, best of all, local sweet corn. That's pretty much all you need to eat for a couple of months (although I am not so virtuous).

Last summer I developed a corn soup that is simple, virtuous (no cream) and delicious. I just served it the other night for the first time this year and it was a big hit. Click More below for the recipe. Enjoy!

Bobby Jay
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Bobby Jay’s Corn Soup

Ingredients:

• 5 ears of corn
• 1 medium onion, diced
• 1 jalapeño pepper, finely diced (seeds and interior membranes removed)
• 1 Tbs butter
• 3 C water
• 2 Tbs chives, finely chopped
• Best quality olive oil
• Salt and pepper

Directions:

1. Put the most delicate ear aside. Take kernels off remaining 4 ears of corn. Cut the cobs into thirds.

2. Sweat onion and jalapeño in butter with a little salt until soft. Add corn kernels and sauté another minute or so, just to warm through.

3. Add cobs and water. Bring to boil and simmer for 20-30 mins.

4. Remove cobs and puree the soup with a hand or standing blender. Taste and season with salt and pepper to taste. It may need salt to cut the natural corn sweetness.

5. Separately, bring a pot of water to a boil. Take off the heat, add the last cob of corn, cover and wait 7 minutes. Remove kernels.

6. Serve soup in individual bowls. Garnish with kernels from the last ear of corn, chives and a few drops of olive oil.

Can be served cold or hot. If cold, chill and garnish just before serving.

Serves 4