I know, I know, I’m still going with the sweet corn...
The other day, Jack was driving out to the suburbs to pick up a few things at my parent’s house and I asked him to stop at The Farm on his way home. The Farm is a little farm stand in Darien, IL where, in my opinion, the best sweet corn is grown. Growing up, my mom brought home dozens of ears of corn at a time and we’d all sit on the back stoop and shuck it. It took forever and we made a silky mess, peeling back one soft paper-y layer at a time. We loved working hard for our, what I now realize was, large amounts of corn.
Jack called me when he got there and said “they’re selling corn by the half dozen, so you want me to get one bundle of six right?” and I said “no, no, of course not, get 2 bundles! I blurted this out impulsively because it’s the way my mom bought (and still buys) corn for the family during corn season. It wasn’t until he came home with what felt like a million kernels of corn that I realized that he and I are only a family of 2 and what the heck would I do with ALL of this corn?
Well for starters, I made this gazpacho:
The days are still warm so it’s still ok to eat gazpacho in my book (er… on my blog). This recipe couldn’t be easier – just put all of the ingredients in a blender and blend. This soup consists of a soft yellow heirloom tomato, a yellow pepper, a cucumber, olive oil, sherry vinegar, and raw corn. I like to reserve a few corn kernels to garnish on top of the soup with a few cherry tomatoes, sliced basil, and some few micro greens.
It’s a very light soup – pair it with slices of avocado toast and you’ll have a refreshing lunch or light dinner.
Special note: Soups are usually better on the second or third day when the flavors have the chance to mingle in the fridge. This soup is no exception – I just finished up the leftover soup as I type this (day 3), and it’s so much more cohesive and delicious than it was on the first day.
- 3 ears corn, kernels and juices, reserve ⅓ cup for garnish
- 1 large or 2 med. yellow heirloom tomatoes, chopped (300g)
- 1 yellow pepper, stemmed, seeded, and chopped
- 1 cup cucumber, peeled and chopped
- ¼ cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- ½ to 1 teaspoon sea salt
- freshly ground black pepper, to taste
- reserved corn kernels
- ½ cup sliced cherry tomatoes
- chopped basil and/or microgreens
- In a blender, combine the corn, tomato, pepper, cucumber, olive oil, sherry vinegar, salt, and pepper and blend until smooth. Season to taste.
- Serve with the reserved corn kernels, cherry tomatoes, and herbs.