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Fresh Corn Soup



This is a really easy way to take advantage of the fresh corn that's coming into season right about now. I used shallots instead of onions, and of course this was another great excuse to use my immersion blender. It's better to use yellow corn for this recipe -- some reviewers noted that using white corn caused the soup to turn out an unappetizing gray color. Either way, this soup came out creamy and was just heavy enough to be satisfying. I love summer!

Fresh Corn Soup
Bon Appetit

1 tsp corn oil
1 small onion, chopped
1 small fresh poblano chili or anaheim chili, chopped
4 cloves garlic
1 tsp cumin

6 ears corn
1 3/4 cups low-sodium chicken broth
1 1/2 cups low-fat milk
cilantro, chopped

Heat oil in heavy large saucepan over medium-high heat. Add onion, chili, garlic and cumin and sauté until onion and chili are tender, about 10 minutes.

Cut corn kernels from cobs. Add corn to pot. Stir in chicken broth. Cover and simmer over medium-low heat until corn is very tender, about 45 minutes or less Transfer to processor and purée. Add enough milk to thin to desired consistency. Return to pot; stir to heat through (do not boil). Season to taste with salt and pepper. Ladle into bowls; garnish with cilantro and serve.

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Corn and Zucchini Fritters



Martha Stewart is kind of awesome. She's a smart cookie (let's ignore the whole imclone business), knows what she wants, and makes adorable baby bird cupcakes.

Also wonderful? The recipe compilations that her magazine releases annually. So far, my favorite has been the 2005 Edition; I found this recipe in it last year, and have been waiting for summer to arrive so that I can make it again.

Corn and Zucchini Fritters

1 1/2 cups flour
2 tsp baking powder
coarse salt and freshly ground pepper
2 tbsp melted butter
2 large eggs
1/2 cup + 2 tbsp milk
1 1/2 cups grated zucchini (about 8 oz)
2 cups fresh corn kernels (from 3 or 4 ears)
vegetable oil for frying

Garnish:
peeled and sliced avocado
cilantro
lime wedges
bacon, cooked until crisp

Whisk together the flour, baking powder, 2 tsp salt and 1/4 tsp pepper in a large bowl. In a separate bowl, stir together the butter, eggs, and milk; add to the flour mixture. Stir until just combined. Add zucchini and corn, stir until well blended.

Heat a few tablespoons of vegetable oil in a large cast-iron skillet or nonstick pan over medium heat until hot.

Drop 2 tbsp of batter into the skillet for each fritter, pressing gently with a spatula to flatten. Cook, turning once, until golden brown, about 2 minutes per side. Transfer onto paper towels to drain. Season with salt and pepper while still hot.

Serve with lime juice, crispy bacon, avocado slices and cilantro on top.

Makes 2 dozen fritters.

Martha Stewart Living, 2005

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