I’d replace the shiso with cilantro.
This sounds scrumptious.
The corn raviolini at Prezza in Boston on Instragram
I ordered it years ago. It was back on the menu 3 weeks ago.
Maybe not eleventy million cups; but a delish looking lot of hearty soup. I like to add just a pinch of turmeric to such dishes, mainly for color. To me, it looks more chickeny.
I have had similar to these. They are irresistible. Thanks for the recipe. Never made them before. I think it’s high time I upped my game.
Has anyone found that fresh corn these days isn’t the “supersweet” variety of a decade ago? Corn in those days was sugary. The ears I get now taste like corn. Maybe a regional thing?
I wish. Most corn here is almost comically sweet. The good news (albeit defeating the freshness factor) is that if you keep it in the fridge for a few days, the sugar converts to starch, and it’s less sweet.
In Austin I never see small kernel white corn. I miss it. It is almost an altogether different thing. I love fresh white corn with just butter, but it wouldn’t stand up to Mexican street corn preparation nearly as well as yellow corn.
Most of what we get here is the smaller kernel white corn. The yellow corn I’ve been getting recently isn’t common at all.
The bi-color we had earlier this summer was the sweetest I’ve tasted in a very long time. It was purchased at our regular grocery store, no fanfare advertisement.
It is sweet here in southern Ontario when it’s in season. Southwestern Ontario and Taber, Alberta are the 2 regions that are known for their sweet corn in Canada
I think it may be a sweeter variety than was common years ago, or global warming means the local corn is now getting more heat units and that has made the local corn sweeter than I remember.
Most corn sold here is peaches and cream, or yellow sweet corn.
I grew white corn, 2 types of yellow corn and a type of peaches and cream corn last summer. This summer, I only planted one packet.
I find corn too sweet for my palate lately so I don’t eat it often. My DCs eat at least on3 corn on the cob daily when it’s in season. I buy a lot of corn!
Are you buying it at a regular store,at a farmer’s market, or at a farm stand?
I buy it from the farm stands when it’s in season, and I find it’s only sweet for around 3 to 4 days after picking. By the time it’s been in the fridge 5 days, most are starchier and less sweet.
The corn sold at the regular grocery store sometimes isn’t quite as fresh.
Just starting to pick here. My neighbor dedicates a 3 acre patch to just sweet corn. Just like asparagus season: I’ll eat myself sick, and freeze a bunch for winter.
Lucky you!
The result of a little bit of afternoon labor: two gallon ziplock bags worth of 24 ears of corn for the freezer.
Stock currently being made as well. Thanks again for the inspo, @LindaWhit 
Did you flatten the bags of corn for ez defrost?
The kernels break off pretty easily so I just shake out what I need — that’s a LOT of corn in each bag to use up for one (or two) meals.
Gotcha
I’m still debating whether using gallon* bags for the stock is going to be too much stock at once to thaw…
*that’s around 3 liters 
Safeway in SF has corn 8 for $1 this week.
