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.
cups of cooked corn kernels (from 5-6 six ears of corn).
clove of garlic, chopped
handful of fresh cilantro, including stems, chopped
salt and pepper
In This Recipe
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.