Friday, August 05, 2011
Corn!!! Can't get enough of it.
Well, actually, the real reason I am sharing this photo, is that I have a tasty soup recipe to show you and—after eating it three times this week—I still haven't been able to take a tasty looking photo of it. Ha! Nonetheless, I will plow ahead…
I know you're also thinking, "Soup? In the summer?… I think I'll pass." But if like me you are obsessed with the fresh corn right now you are probably finding yourself buying more than you can possibly eat while it is still fresh. I'm a wee bit of a corn snob and kinda refuse to eat it if I didn't buy it that day from a local farm — maybe one day later, but that's it. No grocery store corn. Can't do it. Extreme, I know, but there it is. So I keep buying more corn when I have day-old corn waiting at home (or even if I think this corn might be better than the corn I bought just minutes before — yikes! What if I miss out?!?). So last weekend with way too much corn on hand to eat on the cob, I made this yummy recipe from Heidi Swanson. It tastes like summery goodness, so even if you make it and freeze a good bit for a cold December day… you should try it!
Adapted from 101 Cookbooks
6 ears corn, husks removed
7 cups water
2 tablespoons olive oil
1 tablespoon unsalted butter
1 pound potatoes, cut into 1/4-inch dice
4 medium shallots, chopped
3 medium cloves garlic, chopped
2 teaspoons fine grain sea salt
freshly ground pepper
Bring water to a boil in a large pot. While it is heating cut the kernels off the cobs, reserving them in a bowl. Place the cobs in the boiling water. Turn down to low and simmer while you're prepping the rest of the ingredients, ideally 15-30 minutes.
In the meantime, heat the olive oil and butter in a large skillet over medium-high heat. Add the potatoes, stir until well-coated, add a big pinch of salt, and saute until the potatoes are cooked through, about 5-7 minutes. When the potatoes are nearly cooked, add the shallots and garlic.
Remove the cobs from the broth when you're ready and add the potato mixture, along with the corn kernels and salt. Let simmer for 2-3 minutes. For a chunky soup, puree about half of the soup and pour into a separate bowl as you puree it. Pour the puree back into the remaining chunkier soup and stir to combine. Taste and adjust with salt and pepper as needed.
Heidi served this with plain yogurt, salted and a swirl of harissa paste. I took one of her other suggestions though and crumbled a little feta on top and sprinkled with fresh, chopped dill. Yummers!