Mexican Street Corn and Brussels Sprouts

Kernels from 3 ears of corn

1 pound Brussels sprouts, trimmed and halved
1 sweet onion, diced
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper to taste

Crema:
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon garlic powder
Pinch of salt

Optional toppings:
1-2 avocados, diced
1/4 cup cotija cheese, crumbled
1 tablespoon fresh cilantro, chopped
Lime wedges

Heat the oven to 400 F. Toss the corn, Brussels sprouts, and onion with the olive oil, paprika, chili powder, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet and roast for 30 minutes or until golden and crispy. Stir halfway through for even roasting.

Whisk together the crema ingredients in a small bowl. Adjust seasoning as needed. 

Drizzle the crema generously over the roasted vegetables. Sprinkle with toppings as desired.

Serves 2-4.

From RecipeYumm blog with a few changes

Creamy Corn, Zucchini, and Bacon Chowder

4 strips bacon, chopped
2 tablespoons salted butter
1 yellow onion, chopped
1-2 medium zucchini or yellow squash, chopped (about 2 cups chopped)
5 cups yellow corn kernels (from about 4 ears corn)
2 cloves garlic, chopped
2 tablespoons fresh thyme
1/2 teaspoon smoked paprika
2 medium russet potatoes, peeled and chopped (about 2 cups chopped)
Kosher salt and black pepper
4 cups low sodium chicken broth
1 cup whole milk or heavy cream
1 tablespoon honey
1 cup shredded cheddar cheese
2 tablespoons chopped chives
 
In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and reserve for topping. If there is an excess amount of bacon grease, remove all but 1 tablespoon of grease.
 
To the pot, add the butter, onion, and zucchini and cook another 5 minutes or until fragrant. Add the corn, garlic, thyme, and paprika. Cook another 2 minutes. Add the potatoes and broth. Cover and bring the soup to a boil.  Reduce heat and simmer 10-15 minutes, until the potato is soft.
 
Transfer half of the chowder to a blender and blend until mostly smooth. Return to the pot. Stir in the cream, honey, and cheese, and cook 5 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the chives and remove from the heat.
 
Ladle the chowder into bowls and top with bacon, additional cheese, and any fresh herbs you love most, such as basil, thyme and oregano.
 
Serves 6.
 
From Half-Baked Harvest blog, with minor changes

Corn and Chicken Enchiladas

1 pound boneless chicken thighs, breasts, or tenders
2 tablespoons extra virgin olive oil
Kosher salt and black pepper
3 ears corn
1 bell or poblano pepper
1 yellow onion, quartered
2 whole garlic cloves, peeled
2 1/2 cups salsa or salsa verde
1/2 cup fresh cilantro, chopped, plus more for serving
10-12 corn or flour tortillas
1 cup shredded cheddar cheese
Avocado, yogurt/sour cream, crumbled cotija/feta, and limes, for serving
 
Heat the oven to 400 F.
 
If using chicken thighs or large chicken breasts, cut them into smaller pieces for faster cooking.  On a baking sheet, toss the chicken with 1 tablespoon olive oil and a pinch each of salt and pepper. Arrange the corn, pepper, onions, and garlic around the chicken. Drizzle with olive oil and season with salt and pepper. Transfer to the oven and bake for 15 minutes, until the chicken is cooked through. Remove the chicken from the baking sheet. Switch the oven to broil. Broil the vegetables until lightly charred, 1-2 minutes. Watch closely, then remove everything from the oven.
 
Shred the chicken with two forks. Remove the corn kernels from the cob, de-seed the pepper and cut into slices, and chop the onions and garlic.  Toss with 1/2 cup salsa, 1/2 cup cheese, and the cilantro.
 
Pour 1 cup of the salsa onto the bottom of a 9x13 inch baking dish. Spoon the chicken mixture down the center of each tortilla, tuck, and roll. Place the tortillas, seam side down, into the baking dish. Pour the remaining salsa over top of the enchiladas. Top with the remaining cheese. Transfer to the oven and bake for 10-15 minutes, until the cheese has melted. Top as desired and enjoy warm!
 
Serves 6.
 
From Half-Baked Harvest blog (as “Sheet Pan Chipotle Cheddar Corn Chicken Enchiladas”) with minor changes

Sun-Dried Tomato and Corn Chowder

1 tablespoon olive oil
1 small sweet onion, diced
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon smoked paprika
1/4 cup chopped sun-dried tomatoes (drained if they are in oil), plus more for topping
2 cups corn kernels, cut fresh from the cob, plus extra for topping
1 1/2 cups chopped Yukon gold potatoes
4 cups chicken or vegetable stock
1 1/2 cups half and half
1 1/2 tablespoons flour
1/4 cup fresh chopped chives
 
Goat cheese croutons:
1 11-ounce log goat cheese (cold, right from the fridge)
1/4 cup flour
1 large egg, lightly beaten
1 cup seasoned bread crumbs
olive oil, for pan frying
 
Heat the olive oil in a large pot over medium-low heat.  Stir in the onions and garlic with a pinch of salt and pepper and smoked paprika and cook, stirring often, until softened, about 5 minutes.  Stir in the chopped sun-dried tomatoes and cook for another 1 to 2 minutes.
 
Stir in the corn, potatoes, and stock.  Bring the mixture to a boil, reduce it to a simmer and cover, cooking until the potatoes are fork tender, about 15 minutes.
 
While the soup simmers, make the goat cheese croutons.  Slice the goat cheese into rounds, around 6 or so.  Place the flour on one plate, the beaten egg on another, and the breadcrumbs on a third.  Heat a large skillet over medium heat and add 2 tablespoons olive oil.  Dip each goat cheese piece in flour, then in egg, then in breadcrumbs.  Place it in the hot oil and cook for about 1 minute per side until it’s golden and crispy.  Remove with a slotted spoon and place it on a paper towel to remove excess grease.
 
In a bottle, add the flour to the half and half and shake well until it is combined.  Slowly pour it into the soup mixture while stirring.  Simmer the mixture for 5 minutes – it should thicken up.  Taste and season additionally if needed. Stir in most of the chives, reserving a few for topping.  Serve, topping the bowl with extra sun dried tomatoes, fresh corn off the cob, and a goat cheese crouton!
 
Serves 4.
 
From How Sweet Eats blog

Sweet Corn and Zucchini Pie

4 tablespoons butter
1 sweet onion, diced
2 large zucchini, sliced very thinly (about 4 cups)
8 ounces sliced mushrooms
2 ears sweet corn
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
12 ounces shredded cheese
4 eggs, beaten

Heat the oven to 375 degrees F.

Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies sauté, cut the corn kernels off the cob. Add them to the pan and continue to sauté until the veggies are soft, about 5-10 minutes. Remove from heat.

Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten eggs. Butter a pie pan (9-inch or larger). Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks. Cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.

Serves 6 to 8.

From Pinch of Yum blog

Sweet Corn and Cheddar Pie

2 tablespoons butter (plus extra for the dish)

1 cup finely chopped yellow onion

1 finely chopped red bell pepper

1 medium garlic clove, minced

4 cups fresh or thawed corn kernels (6 large ears)

2/3 cup milk

2 cups (about 8 ounces) grated Cheddar cheese

3/4 cup panko or other bread crumbs

1 teaspoon kosher salt

3/4 teaspoon ground pepper

3 tablespoons chopped fresh chives (optional)

3 eggs

Heat oven to 375 F and put rack in middle position or a little above.  Lightly butter a standard-sized pie dish.

Melt 1 1/2 tablespoons butter in a medium skillet over medium high heat.  Add onion and bell pepper and cook for about 4 minutes, until slightly browned at the edges.  Turn heat down to medium, add garlic, and cook for 2 to 3 minutes, until garlic is fragrant but not browned.  

Combine onion mixture in a medium mixing bowl with corn, milk, 1 1/2 cup cheese, 1/2 cup panko, salt and pepper, and chives.  After stirring, add eggs and mix well.  Pour mixture into prepared pan.

Melt remaining 1/2 tablespoon butter, let cool slightly, then combine with 1/4 cup panko, 1/2 cup cheese, 1/2 tablespoon chives, and a pinch of salt and pepper.  Sprinkle over the pie filling.  Bake for about 35 minutes, until slightly puffed, set, and beginning to brown.  Cool 5 to 10 minutes before serving, topped with more chives if desired.

The baked pie keeps well for a couple of days or more.

From Natural Comfort Kitchen blog, with minor change

Summer Corn and Zucchini Chowder

1 tablespoon butter

2 strips bacon, chopped

1 cup chopped yellow onion

2 celery ribs, chopped

2 carrots, peeled and chopped

2 garlic cloves, minced

1/2 teaspoon dried thyme

2 medium russet potatoes, peeled, diced into 1/2-inch cubes

4 cups water, vegetable stock, or chicken stock

1 bay leaf

4 ears of sweet fresh corn, husk and silk removed, kernels cut from cob (2 3/4 cup corn)

1 medium zucchini, diced into 1/2-inch cubes

1 cup half-and-half

Salt and fresh ground black pepper

Chopped fresh parsley, to garnish

Cayenne pepper, to serve, optional

In a large soup pot, melt butter over medium heat.  Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes. 

Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.

Add potatoes, water, and bay leaf.  Raise the heat to medium-high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.

Add zucchini and corn; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.

Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth.  Stir the mixture back into the pot.  Add half-and-half and cook just until heated through.  Taste for salt and pepper.  Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, if desired.

Corn and Tomato Galette with Herbed Garlic Goat Cheese

Crust:
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 cup cornmeal
1/2 teaspoon salt
1 teaspoon black pepper
10 tablespoons cold unsalted butter, cut into 1/2-inch cubes
Ice water
1 egg, beaten

Filling:
1 small head garlic
6 ounces goat cheese, softened
1/4 cup fresh herbs (such as basil, dill, oregano)
3 tablespoons unsalted butter
2 cups fresh sweet corn (about 2-3 ears)
1 sweet onion, sliced thin
2 tablespoons fresh basil, chopped
Salt and pepper
3-4 small/heirloom tomatoes, sliced
4 thyme sprigs
Olive oil
Balsamic reduction for serving

Heat the oven to 400 F.

Chop off the top portion of the garlic head to reveal cloves.  Peel any excess paper/skin off from the bulb of garlic.  Place the cloves onto a piece of tin foil and pour about a teaspoon of olive oil on top.  Cover with the foil.  Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft.  

Meanwhile, make the crust:
In the bowl of a food processor, combine the flour, whole wheat flour, cornmeal, salt, and pepper.  Pulse once or twice to combine.  Add the diced butter and pulse until you end up with small pieces of butter, similar to the size of rice.

Add 3 tablespoons water and pulse until it comes together.  If needed, add 1-2 tablespoons more ice water until the dough comes together.  Turn the dough onto a floured work surface, knead a couple of times, and then form the dough into a flat disk.  Wrap in plastic wrap and refrigerate for at least 30 minutes.

Remove the garlic from the oven and allow to cool 5 minutes.  Squeeze garlic out of the paper skin into mash well with a fork.  Add the softened goat cheese, fresh herbs, and a pinch of pepper.

While the garlic roasts and the dough chills, add the butter to a skillet set over medium-high heat.  Add the onions and 1/4 teaspoon each of salt and pepper.  Cook, stirring constantly, until the onions begin to soften, about 5 minutes.  Stir in a tiny pinch of brown sugar and continue to cook, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes.  Add the corn and cook another 5 minutes, or until the corn has browned lightly and caramelized.  Remove from the heat and stir in the basil.  Season with salt and pepper.  

Remove dough from the fridge.  Flour the work surface and roll the dough to about 1/8-inch thick.  Transfer to a baking sheet lined with parchment paper.

Spread the goat cheese over the bottom of the dough, leaving a 3-inch border around the edges.  Spread most of the corn mixture over the goat cheese, then layer the tomato slices over the corn.  Drizzle the tomatoes with olive oil, then sprinkle with salt and pepper.  Add the rest of the corn and the thyme sprigs.  Fold the edge of the dough over the tomatoes.  Brush the crust with the beaten egg.  Place the galette in the fridge for 15 minutes or until ready to bake.

Heat the oven to 375 F.

Bake the galette for 45-55 minutes, or until the crust is golden and the tomatoes are very lightly charred.  Allow to cool for 5 minutes, and then slice and serve with a drizzle of balsamic reduction if desired.  The crust will be crumbly, so cut small slices for easier serving.

Serves 6.

From Half-Baked Harvest blog

Mini Corn Cakes

4 tablespoons vegetable oil
1 small onion, peeled and chopped
1 clove of garlic, peeled and grated or chopped
7 ounce baking potato, boiled, peeled, and mashed
1 green chile, deseeded and finely chopped
2 tablespoons finely chopped red bell pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1/3 cup Cheddar cheese, grated
Salt to taste
1 1/4 cup corn kernels (dried as much as possible if using canned or frozen)
3 rounded tablespoons gram (chickpea) flour

Heat 2 teaspoons of the oil in a frying pan and fry the onion until soft and golden.  Add the garlic and cook for 30 seconds.  Take off the heat and place in a bowl.  Add the potato, chile, red bell pepper, spices, cheese, and salt.

Puree three-quarters of the corn in a blender and add both this and the whole kernels to the onion mixture.

Place the gram flour in a dry pan and stir-fry until the flour turns a shade darker and emits its distinctive smell, around 2-3 minutes.  Mix into the corn.  Using clean, oiled hands, make 8 cakes with the mixture.

Heat the remaining oil in a large non-stick or cast iron frying pan.  Add the corn cakes to the pan and cook over a low heat until the bottoms have turned golden.  Turn over and brown the other side.

Makes 8.

From Anjum's New Indian by Anjum Anand, with minor change 

Perfect Corn Muffins

2 cups (280 grams) yellow cornmeal, to be divided

1 cup (130 grams) all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 1/4 teaspoons fine sea or table salt

1 1/4 cups (300 ml) milk (whole milk is best here)

1 cup (240 grams) sour cream (full-fat plain yogurt should work here too)

8 tablespoons (115 grams) unsalted butter, melted and cooled slightly

3 to 5 tablespoons (35 to 60 grams) sugar, as desired

2 large eggs

Heat oven to 425°F.  Either grease a 12-cup standard muffin tin or line it with disposable liners.

Whisk 1 1/2 cups cornmeal, flour, baking powder, baking soda and salt together in a medium bowl.  In a large bowl (if you have a microwave) or a medium saucepan (if you do not), combine milk and remaining 1/2 cup cornmeal.  In a microwave, cook cornmeal–milk mixture for 1 1/2 minutes, then whisk thoroughly, and continue to microwave in 30-second increments, mixing between them, until it’s thickened to a batter-like consistency, i.e. the whisk will leave a clear line across the bottom of the bowl that slowly fills in.  This will take 1 to 3 minutes longer.  On the stove, cook cornmeal mixture over medium heat, whisking constantly, until it thickens as described above, then transfer to a large bowl.

Whisk butter, then sugar, then sour cream into cooked cornmeal until combined.  At this point, the wet mixture should be cool enough that adding the eggs will not scramble them, but if it still seems too hot, let it cool for 5 minutes longer.  Whisk in eggs until combined.  Fold in flour mixture until thoroughly combined and the batter is very thick.  Divide batter evenly among prepared muffin cups; it will mound slightly above the rim.

Bake until tops are golden brown and toothpick inserted in center comes out clean, 13 to 17 minutes, rotating muffin tin halfway through baking to ensure even cooking.  Let muffins cool in muffin tin on wire rack for 5 minutes, then remove muffins from tin and let cool 5 minutes longer.  Serve warm.

Makes 12 muffins.

From Cooks Illustrated via Smitten Kitchen

Sweetcorn Chaat

4 ears of corn (or 680 grams of corn)
2 teaspoons cumin seeds, crushed
25 grams unsalted butter
3/4 teaspoon ground black pepper
1/2 teaspoon chili powder (plus extra to serve)
1/2 teaspoon salt
2 1/2 tablespoons fresh lemon juice
1/2 onion, finely diced
20 grams fresh cilantro, finely chopped
1-2 jalapenos, finely chopped
Handful of sev (chickpea noodles)

If using fresh corn, remove husks and silk.  Boil for 8 minutes, or cook in pressure cooker just until it hisses/whistles.  Drain, then rinse under cold water.  Slice off the kernels.

Set a large frying pan over medium heat and, when hot, put the cumin into it.  Stir-fry for a minute, until aromatic, then add the butter and let it melt.  Turn the heat up and, when the pan starts to smoke, add the corn.  Cook for 6 to 8 minutes - don't stir too frequently, so it has a chance to blacken and caramelize a bit, but be careful as the odd kernel may pop.  When the corn has a good amount of color, add the black pepper, chili powder, salt, and lemon juice and let it sizzle off.

Divide the corn between four plates and scatter over the red onion, cilantro, jalepenos, and sev. Sprinkle a little chili powder over the top.

Serves 4.

From Fresh India by Meera Sodha, with very minor changes

Masala Sweetcorn Kebabs

200 grams (7 ounces) sweetcorn kernels (from about 2 ears of corn), fresh or thawed

100 grams (3 1/2 ounces) paneer, grated

1-inch piece fresh ginger, peeled and finely chopped

2 green chilies, finely chopped

2 tablespoons cornstarch

1 teaspoon cumin seeds, roasted and crushed

1/2 teaspoon salt

1/2 teaspoon red chili powder

1/2 teasoon curry powder

1/4 teaspoon fenugreek powder

Oil for deep-frying

Mix together all the ingredients in a bowl, then set aside for 15 minutes.

Using wet hands, divide and shape the mixture into 10-12 equal balls, then cover and chill them for 20 minutes.

Heat enough oil for deep-­frying in a deep, heavy-based saucepan to 190°C/ 375°F.  Fry the corn kebabs for about 3–4 minutes, until they are crisp and golden. Drain well on paper towels.  

Serves 4.

From Cinnamon Kitchen by Vivek Singh

Spiced Sweetcorn Soup

2 tablespoons vegetable oil

1 teaspoon cumin seeds

3 garlic cloves, chopped

1 onion, chopped

300 grams (or 10.5 ounces) sweetcorn kernels (from about 3 ears of corn), fresh or thawed

1 inch piece fresh ginger, peeled and chopped

2 hot green chilies, slit lengthwise

3/4 teaspoon salt

3/4 teaspoon ground turmeric

400 ml (1 2/3 cups) light vegetable stock or water

100 ml (1/2 cup) whole milk

3 tablespoons cream

1 tablespoon butter

1/2 lemon, juiced

Heat the oil in a heavy­-based pan on a medium­-high heat, and add the cumin seeds.  When they crackle, add the garlic and onion and sauté for 3–4 minutes, until the onion is translucent.  Add the sweetcorn kernels, ginger, chilies, salt, and turmeric, and cook for a further 3–4 minutes.  Now add the vegetable stock and let the soup simmer for about 20 minutes.  

Transfer the soup to a blender or food processor and blend, then strain back into the pan. Return the soup to the heat and add the milk and the cream.  Simmer on a medium-low heat for 3–4 minutes.  Stir in the butter and lemon juice.  Adjust the seasoning to taste. 

Serves 2-4.

From Cinnamon Kitchen by Vivek Singh

Guacamole with Fresh Corn and Chipotle

2 large ripe avocados (about 1 1/2 pounds), halved, pitted, and peeled
1 tablespoon fresh lime juice
1 ear of fresh corn
1 plum tomato, seeded and diced
2 green onions, chopped
1 canned chipotle chile, finely chopped
1/4 cup sour cream

Mash avocados with lime juice in a medium bowl.  Using a sharp knife, remove corn kernels from cob and add to avocado mixture.  Stir in tomato and green onions. Combine chipotle and sour cream in a small bowl; whisk to blend.  Stir cream mixture into avocado mixture.  Season with salt.  (Can be made 4 hours ahead.  Place plastic wrap directly onto surface of guacamole and refrigerate.  Bring to room temperature before serving.)

Makes about 2 cups.

From Bon Appetit, July 2006

Lemon-Lime, Corn, and Jalapeno Relish

2 limes

1 lemon

1 cup fresh corn kernels (cut from 2 small ears)

4 jalapeño chilies, seeded, finely chopped (scant 1/2 cup)

1/2 cup extra-virgin olive oil

3/4 teaspoon (or more) coarse kosher salt

Use fine grater to remove zest from limes and lemon.  Place zest in medium bowl.  Squeeze enough juice from limes and lemon to measure 2 tablespoons lime juice and 2 tablespoons lemon juice.  Add to bowl with peel.  Add corn kernels, jalapeños, oil, and 3/4 teaspoon coarse salt; stir to blend.  Cover and chill at least 2 hours to allow flavors to blend.  Season to taste with more coarse salt, if desired.  (Can be made 1 day ahead. Keep chilled. Bring relish to room temperature before serving.)

Makes 1 1/2 cups.

From Bon Appetit via Epicurious

Avocado and Corn Salsa

1 ripe avocado, cut into 1/4-inch dice
2 to 3 tablespoons fresh lime juice
1 to 2 ripe red tomatoes, seeded and cut into 1/4-inch dice
1 cup frozen corn, thawed
Coarse salt and freshly ground black pepper to taste

Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice.  Spoon the tomato on top of the avocado.  Add the corn kernels.  Gently toss to mix.  Taste for seasoning, adding more lime juice as necessary and seasoning with salt and pepper to taste.

Makes 2 to 3 cups.


From Indoor Grilling by Stephen Raichlen, with many changes

Corn and Wild Rice Soup with Sausage

12 1/2 cups (or more) vegetable or chicken broth
1 1/4 cups wild rice (about 7 1/2 ounces)
6 1/4 cups frozen corn kernels (about 2 1/2 pounds), thawed
2 tablespoons vegetable oil
10 ounces cooked sausage, cut into 1/2-inch cubes
3 carrots, peeled and diced
2 medium onions, chopped
1 1/2 cups half and half
Chopped fresh chives or parsley

Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes.  Alternately, cook rice in a pressure cooker with 3-4 cups broth for about 23 minutes under pressure.

Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups broth in processor until thick, almost smooth, puree forms. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and sauté until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes.

Add cooked wild rice, corn puree, and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half and half. Thin soup with more broth, if desired. Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.)

Ladle soup into bowls. Garnish with chives and parsley and serve.

Serves 12.

From Epicurious/ Bon Appétit

Steamed Corn Custards

1 cup fresh corn kernels (from 2 ears) or thawed frozen
1/3 cup whole milk
1 large egg, lightly beaten
Rounded 1/4 teaspoon salt

Cook corn in a 1-quart saucepan of boiling salted water until very tender, 3 to 5 minutes, and drain in a sieve.

Purée milk and hot corn in a blender until almost smooth, then force through a very fine sieve into a bowl, discarding solids. Whisk in egg and salt and divide custard among ramekins.

Steam custards in a steamer set 1 inch above simmering water, covered with lid, until centers are set and a thin knife inserted into center of 1 custard comes out clean, 6 to 8 minutes. Remove ramekins from steamer with tongs and cool custards slightly.

Note: Custard mixture can be prepared and poured into ramekins 1 day ahead and chilled, surfaces covered with plastic wrap. Bring to room temperature before steaming.

 

Makes 4 custards.

From Epicurious/ Gourmet