« Cherry pie. Fresh from Louisville. No lie.
Anson Mills. Organic heirloom grains. Best grits. »

Corn #2. Cool summer soup. Too milky.

On a cold soup kick, I tried a riff on this Summer Corn Soup recipe from the latest Bon Appetit. The premise is intriguing: corn is stripped from the cobs and sautéed with aromatic vegetables, meanwhile the cob is simmered in milk to extract even more corn flavor. All is combined, puréed, and chilled; I served as small “shots.”

The results were pleasant enough, if a bit too milky for my taste. Next time around I’ll take a more classic chowder-style approach.

Sources

Munson Farms

Tags:

This entry was posted on Monday, August 11th, 2008 at 7:34 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

2 Responses to “Corn #2. Cool summer soup. Too milky.”

  1. oryoki Says:
    August 11th, 2008 at 11:06 am

    After you cut off the kernels use the knife edge or back bone to scrape the germ out of the kernels. This not only extracts more flavor but the majority of vitality from corn on the cob. If you’re not making soup just scoop up the germ from your cutting board with a spoon and eat it raw. No butter or salt needed for fresh sweet corn.

  2. oryoki Says:
    August 11th, 2008 at 11:08 am

    “…germ out of the kernels.”

    should read…germ out of the cob.

Leave a Reply

You must be logged in to post a comment.