It may be the end of sweet corn season, but you can still find it at markets and the grocery store. I am not quite ready to give up that summer flavor. It’s not as sweet for fresh eating as it was earlier in the season, but is definitely worth the purchase for the freezer. Or for my favorite, corn soup. I’ve written before about corn chowder, which I also love, but this recipe for corn soup is one I find myself craving. It’s easy and quick and satisfies the need for a creamy, comforting soup for the cusp of fall.
Corn Soup
4 cobs of fresh corn (you can also make it with frozen corn)
½ onion, minced
4 T. butter (don’t be tempted to use oil – the butter flavor makes it perfect)
Cut the kernels from the cobs and then use the back of the knife to scrape all the “milk” into a cup. Save the cobs to make stock.
Melt butter in a heavy saucepan and add the onion. Saute the onion until soft, about five minutes. Add the corn kernels and saute another five minutes. Remove from the heat, add one cup of milk and puree to your liking. Add enough more milk to make it soup-like – as thick as you like it. If you choose, pour the mixture into a sieve to remove most of the solids. If you prefer a more rustic soup, just puree to your taste. Heat gently for a few minutes, and season to taste. Finish with a swirl of sriracha.
Riffs on corn soup:
Use grilled or roasted corn kernels for a smoky flavor Add roasted sweet peppers Add a bit of garlic when you saute your onions Use leeks instead of onions Serve with crumbled crisp bacon on top
Corn stock for the freezer.
This creamy stock adds an extra lift to pasta soups, mac and cheese, or any other dish you want to add smoothness to. Put leftover cobs in a pot and cover with water. Add onion peelings, garlic peelings and some celery leaves. Simmer for a couple of hours. Strain and freeze.
Summer vegetables are so plentiful right now that it’s almost an overload with tomatoes, peppers, eggplants, and most of all corn. Corn is at its peak in a lot of states right now, and the sweet Silver Queen, Peaches and Cream, Honey and Cream cobs will soon be just a sweet memory.
So, we’ve been having corn every few meals in our house, and always seem to have a couple of ears left over. I scrape the kernels to use in salads, stir fries, and my favorite, corn chowder. Even though the hot days of summer don’t always bring soups to mind, summery corn chowder is unlike a regular soup. It’s not heavy and rib-sticking like a minestrone, but sweet, light and chock full of flavor.
You can make a chowder from any number of vegetables, and I like to spunk mine up with some cayenne pepper or chopped chilies. This recipe certainly lends itself to using whatever you have in the garden, so feel free to add roasted peppers, roasted eggplant or zucchini. Add some bacon for smokiness (or use grilled corn), chopped fresh sweet bell pepper, tomatoes, cucumbers and scallions as a garnish.
Summery Corn Chowder for two
2 ears sweet corn, kernels cut from cob (can be fresh, already cooked or frozen)
1 T. butter (don’t be tempted to use oil – the butter gives it an unsurpassed flavor)
½ c. chopped onion
1 T. flour
1 clove garlic, minced
2 c. water or broth
2 c. potato cut into small cubes
1 c. buttermilk or half and half
Salt and pepper to taste
Garnishes:
1 slice bacon, cooked until crispy and crumbled
1 scallion, sliced
Cayenne pepper or smoked paprika
Minced sweet bell pepper
Chopped fresh tomato
Directions:
In medium saucepan, saute onion and garlic in butter until soft. Sprinkle with flour and stir. Add corn, broth and potatoes, turn heat low and simmer until the potatoes are tender, about 20-30 minutes. Turn off heat and stir in buttermilk or half and half. Pour half of mixture into blender and blend until smooth. Return to pan and heat gently, not boiling. Salt and pepper to taste. Serve with your choice of garnishes.
The summer is heating up and with the holiday weekend upon us, barbecuing is on everyone’s mind. This is a prime time to heat up the grill instead of the kitchen.
I used to think of the grill as the place where you cooked ribs, chops and chicken breasts. However, I now use it for all types of vegetables, mushrooms and bread and I’m hooked.
Gas or charcoal
You can use a gas or charcoal grill but it just takes a little more planning to get the coals ready. I’ve managed to pick up a few grilling baskets and trays at second-hand stores although you also buy new ones from garden and hardware stores. Whatever utensils or cookware you use, make sure it’s not your best because it will show wear from the grill. I have set aside a couple of older cast iron pans for use on the grill and I love how they cook outside almost as much as inside.
Grilled baby eggplant
Grill almost any vegetable
A visit to the farmers market or my garden brings in tomatoes, summer squash, spring onions, early carrots, fresh garlic, maybe some late asparagus, bok choi, broccoli, cauliflower, mushrooms and a myriad of other good eats.
All of which can be simply grilled. The essence of grilling is to use high-quality oil to help the vegetables caramelize. My go-to is fruity olive oil, but you can use grapeseed, walnut or even toasted sesame oil for a slightly Asian taste.
Garnish with herbs after grilling
Fresh herbs lose their flavor quickly when grilled, so if using them, chop and add them after the vegetables come off the grill. I also wait to salt vegetables until they come off the grill, while they are still warm so the salt dissolves, but not while on the grill which tends to make it necessary to use more salt.
Marinate or not
You can marinate the vegetables before cooking if you choose, but since vegetables don’t soak up oil and vinegar as meats do, it really isn’t necessary. You can toss them with whatever you like after they come off the grill for delicious flavors.
Vegetables don’t take long to cook, so cook any meats or other main courses first.
Grilled pac choi
How to grill
Heat the grill to high and then turn it back to medium. Oil your pan (cooking spray works fine), and then add the vegetables. Some that are tougher, like carrots or beets, should be steamed or blanched briefly in boiling water to start the cooking process. Don’t cook until they are soft, though or they won’t hold up on the grill. Toss the vegetables frequently while they cook so all sides get equally caramelized.
Asparagus
Trim off tough ends, roll in olive oil and grill on a flat grill pan for around ten minutes, shaking the pan part-way through or using tongs to roll them around. Serve with a yogurt or mustard sauce.
Carrots
Grilled baby carrots
Steam or blanch about 2 minutes and then dress with olive oil. Grill in a basket about ten minutes until easily pierced with a fork. Toss with fresh mint and maple syrup if desired or simply dressed with salt.
Cabbage and cauliflower
Cut into “steaks”, drizzle with oil and cook on a grill tray until it is just crisp-tender. Sprinkle with garlic powder and drizzle with balsamic vinegar to serve.
Broccoli
Cut into small florets, toss with oil and toss in a grill basket about ten minutes. Toss with fresh parmesan, a fresh squeeze of lemon and lots of fresh ground pepper to serve.
Summer squash, zucchini, pattypans
Grilled zucchini
Cut into ½” thick coins and toss with garlic powder and oil. Toss in a grill basket about 10-15 minutes until crisp-tender. A sauce made with Dijon mustard and yogurt is delicious drizzled over the top.
Potatoes
Blanch new potatoes (red or gold) until slightly tender. Slice in half, toss with a bit of olive oil and grill for about 10 minutes. Toss with a warm vinaigrette for grilled potato salad.
Grilling mixes, rubs and marinades
Use these as a dry rub on meat, fish or vegetables: brush with olive oil and sprinkle with grilling mix.
Or, add a tablespoon to ¼ cup olive oil and ¼ cup vinegar of choice for a marinade. Brush vegetables or meats with leftover marinade as you grill. If you marinate meat, be sure to discard any extra marinade that you don’t use in cooking. It can harbor bacteria.
Basic Grilling Mix
1 T. oregano
1 T. basil
1 t. garlic powder
1 t. thyme
For specialty mixes – start with the basic grilling mix and add the ingredients listed:
Mint Herb Mix – use on potatoes, lamb or fish
1 T. mint
1 T. marjoram
1 T. tarragon
1 t. lemon balm
Italian Herb Mix – Use for pizza on the grill, on grilled potatoes for potato salad, on chicken breasts
1 t. rosemary
1 t. chili flakes
Herbed Ranch Mix – Use on salmon or white fish, grilled potatoes, zucchini, yellow squash
1 T. dill
1 T. ground black pepper
Traditional barbecue – delicious on vegetables and potatoes
Kate's Garden Kitchen 