Serves 4.
Note: Why heat up the stove? This blender soup is crazy quick, but you'll want to use the freshest, sweetest corn. Garnish with chopped salami, roasted corn kernels, feta cheese, a swirl of basil oil and corn nuts, and call it dinner. From Beth Dooley.
• About 3 to 4 ears corn, shucked
• 1 1/2 c. plain whole milk yogurt
• 4 green onions, chopped
• Juice of 1/2 lime, or to taste
• 1 clove garlic, chopped
• Salt and freshly ground black pepper, to taste
• Pinch red pepper flakes, to taste
• Garnishes such as crumbled feta cheese, roasted corn kernels, diced salami, corn nuts, basil, herbed olive oil
Directions
Slice the kernels off the cobs and place in a blender. (Be sure to save the cobs for stock!) Add the yogurt, onions, lime juice, garlic and purée until smooth. Season to taste with salt, pepper and red pepper flakes. Transfer the soup to a container and chill until ready to serve, and serve with garnishes on the side.
Serves 4 to 6.
Note: Here the red peppers, corn and beans are lightly sautéed and then garnished with fresh herbs and cherry tomatoes. Serve on a bed of fresh salad greens. From Beth Dooley.
• 3 ears corn, shucked
• 1 medium red bell pepper
• 3 tbsp. extra-virgin olive oil
• 1 c. fresh lima beans or peas
• 1 tbsp. lemon juice
• 1 tsp. chopped fresh thyme
• Salt and freshly ground black pepper, to taste
• Salad greens for serving
• 6 cherry tomatoes (mix of yellow and red), sliced in half
• Chopped fresh mint, for garnish
Directions
Slice the kernels off the cob. Core, devein and seed the red pepper and dice into pieces the size of the corn kernels.
Heat the oil in a skillet over medium-high and add the corn kernels, red pepper and lima beans and sauté until the colors become bright but the vegetables are still crisp, about 2 minutes. While the vegetables are still warm, toss in the lemon juice and chopped thyme. Season to taste with salt and pepper. Serve over the greens and top with the tomatoes and garnish with chopped mint.
Serves 4 to 8.
Note: Here's an updated version of my grandmother's corn pudding. It's light and puffy, more like a soufflé, and will sink as it cools. It makes a fine side to grilled or roast chicken or a summery entree. Leftovers are terrific cut into squares and griddled in a little butter for breakfast or lunch. From Beth Dooley.
• 3 tbsp. butter, divided
• 1/4 c. fresh breadcrumbs or panko
• 4 to 5 ears of corn, shucked
• 2 shallots, minced
• 1 c. heavy cream
• Dash of Tabasco sauce
• Dash of Worcestershire sauce
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 6 eggs, lightly beaten
• 1 tbsp. chopped fresh thyme
• 1/2 c. grated Cheddar cheese
Directions
Preheat the oven to 350 degrees. Using about 2 tablespoons of the butter, grease a 4-cup baking dish and sprinkle with the breadcrumbs. Cut a piece of aluminum foil large enough to cover the baking dish and grease with the remaining 1 tablespoon of butter. Cut the kernels from the cob into a bowl to catch all the corn milk.
In a blender or food processor fitted with a steel blade, blend 1 cup of the corn kernels with the shallots and cream. Add the Tabasco, Worcestershire, salt and pepper and purée. Turn into a medium bowl and add the eggs, remaining corn, thyme and cheese.
Pour into the prepared dish and cover with the buttered aluminum foil. Place the dish into a larger baking dish and fill the larger pan with boiling water, about two-thirds of the way up. Put the pan into the oven and bake for about 45 minutes. Remove the aluminum foil and continue baking until the top is lightly browned and a knife inserted in the center comes out clean, about 15 minutes.
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