I can’t believe it’s almost fall. Where did September go? Where did the summer go?? Where did this year go?!? I have mixed feelings about the fact that tomorrow is the first day of fall, really. Fall means winter is next, and winter is cold, and I don’t like the cold. But fall also means sweaters, apple cider, and colorful leaves, all of which I really love.
It’s not fall quite yet, though. So, yesterday for dinner I created a dish that might just be the most quintessentially “late-summer” meal of all time. It has sweet corn. It’s a soup. It’s light, but warm with a hint of spice – perfect for one of those half-cool evenings when you don’t want chili yet, but gazpacho is so last month. I’m telling you, it’s good. I hope you think so too.
Ingredients (makes 2 servings)
2 large ears of sweet corn
2 tbps butter
3/4 cup half and half (I use non-fat)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp paprika
Shuck the corn. Start heating a pot of water while you’re doing this.
Boil the corn. This takes about 5 minutes, if the water is at a rolling boil when you add the corn. The corn should have turned golden-yellow.
After removing it and allowing it to cool a little, cut the kernels from the corn. Set aside 1/4 cup of the kernels.
Now, blend it all up. Add (most of) the corn kernels, half and half, and seasonings to a food processor. Blend it until it’s smooth. It may take a little while (and/or a serious food processor).
Transfer to a pot on the stove. Heat the soup, adding the butter and remaining whole kernels while stirring.
Serve and enjoy! What do you think?
*just a little disclaimer – this is what happens when you don’t blend it quite well enough. Still very tasty, but I promise you want to make it smooth.