Author Notes: I went a little crazy when the season's first corn showed up at the farmers' market here in Ithaca and I ended up with many leftover ears. Yes, I made salads, and added corn to pasta with pesto. At the tail end of the heat wave, I made this chilled soup:
My favorite way to cook corn is to soak it in water while it's still in its husk for about 30 minutes and cook it on a charcoal grill with the grill cover on and vents open so it smokes. I've also made the soup with basil instead of cilantro.
- 2 cups of cooked corn kernels (from 5-6 six ears of corn).
- 1 clove of garlic, chopped
- 1 handful of fresh cilantro, including stems, chopped
- salt and pepper to taste
- 1 cup water
- Put corn, garlic, cilantro, salt, and pepper in a blender and mix until smooth. Add the water while the blender is running (keep the top on but remove the hole cover) until the mixture is the consistency of pancake batter. Strain through a fine sieve to remove solids. Chill and serve, garnished with a few cilantro leaves.
- This recipe was entered in the contest for Your Best Corn off the Cob