I agree, I was surprised to even see it, and I rarely buy corn outside of summer. But this is the third time we’ve bought corn this Spring, and it was surprisingly good that first two times.
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Here’s the actual recipe, 'cause I forgot some stuff. You can cut corners if you feel like it - still comes out good.
For soup
1 fresh or frozen ear of corn, shucked
4 cups plus 2 tablespoons water
1 garlic clove, smashed
1 1/2 teaspoons salt
1 1/4 cups chopped white onion
1 fresh serrano chile, stemmed and coarsely chopped (including seeds)
2 firm-ripe California avocados (1 to 1 1/4 lb total)
3 tablespoons fresh lime juice
1/4 cup crema or sour cream
For cilantro oil
1 cup coarsely chopped fresh cilantro
1/4 cup olive oil
1/2 teaspoon salt
Roast corn on rack of gas burner over high heat, turning occasionally with tongs, until kernels are charred in spots, 4 to 5 minutes. (Alternatively, heat a dry well-seasoned cast-iron skillet and roast corn over moderately high heat, turning occasionally, about 10 minutes.) Transfer corn to a cutting board and, when cool enough to handle, cut kernels from cob with a sharp knife, then cut cob into thirds. Bring kernels, cob pieces, 4 cups water, garlic, salt, and 1/2 cup onion to a boil in a 3-quart saucepan and boil until liquid is reduced to about 3 cups, about 20 minutes. Remove from heat and cool, uncovered. Discard cob pieces. Purée corn mixture along with chile and remaining 3/4 cup onion in a blender, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Return broth to cleaned blender.
Quarter, pit, and peel 1 avocado, then add to blender with 2 tablespoons lime juice and purée until smooth. Transfer soup to a bowl and cover surface with plastic wrap. Cover bowl with plastic wrap and chill soup at least 1 hour.
Purée cilantro, oil, and salt in cleaned blender, scraping down sides of blender several times. Pour oil into cleaned fine-mesh sieve set over a bowl and let drain 15 minutes (do not press on solids). Discard solids.
Halve and pit remaining avocado and scoop small balls from flesh with melon-ball cutter, then toss gently with remaining tablespoon lime juice in a bowl. Whisk together crema and remaining 2 tablespoons water in a small bowl until smooth. Season soup with salt and ladle into 6 shallow soup bowls. Divide avocado balls among bowls, then drizzle with crema and cilantro oil.
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Grazie mille! Saved for later in the year.
I’d forgotten about this one. I’ve made it - it’s good!
ETA: Cowboy caviar also is good.
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Thanks everyone for giving me all these great ideas. Now instead of having too much corn, I have too little!
I want to make so much of the above, I might have to continue on my corn quest. It was hard to decide what to make on my first stab.
I was feeling casserole-ish, so I decide to go with the suggestion of @Desert-Dan. He posted an interesting video link about recreating a 1939 recipe for baked corn.
The pamphlet/cookbook actually had two recipes, and I decided to combine them. I followed what the guy in the video made, but I wanted the heftiness of the second recipe which calls for adding breadcrumbs. So I added a cup of breadcrumbs and also some shallot, garlic, and scallions for flavoring. I did completely without the sugar and put in 50% more salt to account for the extra starch.
After it baked for the prescribed 25 minutes, that wasn’t enough and I wanted to brown the top, so I broiled it for another 10 minutes.
The result was hearty and delicious, and it warmed me to the depths.
Next up might be those Indonesian corn fritters or Indian polenta or even a soup…
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Crab and corn chowder is pretty great, or even shrimp and corn. Made a risotto once with fresh corn kernels, shallot and white wine, which was excellent. Also a quiche would be tasty with corn and seafood - crepes or omelettes as well. All sorts of cold salads - yum! Oh, and cob corn, coated in thick coconut cream, and sprinkled with red chile powder. So good.
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elotes!
Uchepos is Michoacan-style fresh sweetcorn tamal. Sweet and savoury, and soft. Served in a red or green sauce, topped with fresh cream and Michoacan Cotija cheese. Move.Over. Oaxacan tamales! Although I like those as well, but Uchepos is something quite different. (Before slicing one open)
Spent only 3 short days in Michoacan, regretfully. Good food, ancestral home of carnitas, hardly any tourists, cheapest and bestest avocados in all Mexico and the world!. Must go back.
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