It's OK to Be Corny!

Ahhhhh! It is officially summertime! I walked into the grocery store, and there it was...that oh-so-familiar pile of fresh corn just waiting to come home with me. There are so many things that you can do with it!

So many people just boil the crap out of it, roll it in some butter and call it a day. PLEASE!!! STOP THAT!!! My favorite way to prepare corn on the cob is to grill it. If it is nice and fresh (and by fresh I mean juicy, like you want to just eat it raw), peel the husks off, and remove all of the hairs (strings? not sure what they are called really). Then make a mixture of butter, chili powder, salt, and some lime juice. Slather this on each piece, and throw them on a hot grill. After a few minutes (maybe 5?) go ahead and turn them. They should be slightly charred (although you can adjust the charring level to your liking). When they come off the grill, for an extra special touch, sprinkle on some Parmesan (or Cotija cheese if you are feeling extra fancy). You will never look at corn the same way again..I promise!!!

**note: if your corn is not so juicy, you have a few options. You can either peel back the husks to remove the strings, then fold the husks back up and grill (this will create a steaming effect), slathering the butter mixture on after it cooks, OR you can go ahead and slather the butter mixture on the corn, then wrap it in tin foil and grill.

Another way to use all that corn is to make a summery soup (or chowder? I'm not really sure what the difference is). I made this tonight, and it was super delicious. You can really use any veggies you want...the secret is to cook and puree about 1/3 of the corn (just cook it in some water) before adding in your veggie broth and other veggies. This thickens up the soup, and gives it a really nice texture.

**helpful hint: When you are slicing the kernels off the cob, do it in a pie plate...it makes for much less mess















In my soup, in addition to the corn (remember...cook and puree about 1/3 of it before adding in the rest), I used red bell peppers, potato, carrots, celery, onion, and I seasoned it with liquid aminos, salt, pepper, and thyme. My second bowl a few hours after dinner was room temperature, and I really preferred it this way. Paired with a nice Mediterranean salad, and some olive bread, it made for a tasty summer supper!














Have a wonderful week everyone!!!