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Sweet Corn Soup

• 10 ears sweet corn
• 2 medium onions
• 1 Tbsp. vegetable oil, olive oil, or butter
• 1 tsp. salt plus more to taste
• 1 medium potato
• 4 cups water

1. Using a knife over a very large bowl, cut off the corn kernels. Use the blunt side of a knife blade to scrape remaining liquid and corny bits into the bowl after you grate each cob. Set aside
2. Chop onions. In a large pot heat oil or butter over medium heat. Add onions and 1/2 tsp. salt. Cook, stirring occasionally, until onion wilts, about 3 minutes.
3. Meanwhile, peel and chop potato. Add potato and water to pot. Bring to a boil. Cook until onions and potatoes are very soft, about 10 minutes. Add corn. Cook until heated through, about 2 minutes.
4. Puree with an immersion blender or in a blender or food processor
5. Add salt to taste.


Bean, Corn and Tomato Pasta

• 1 lb pasta shells
• 2 ears corn
• 2 medium tomatoes, or 1 pint grape tomatoes, sliced in half
• 1/2 lb. green beans
• 1 clove garlic
• 3 Tbsp. olive oil
• 1/2 tsp. salt
• fresh black pepper
• crumbled feta, or cheese of your choice
• basil for garnish

1. Bring a large pot of water to a boil. Cook pasta according to package directions until just tender to the bite. drain and rinse with cold water
2. Meanwhile, shuck corn and cut off kernels. Set aside.
3. Core, seed, and chop tomatoes and set aside.
4. Trim green beans and cut into 1- to 2-inch lengths and set aside.
5. blanch corn and green beans either: in their own pot OR in the last 2 minutes of pasta cooking time and drain/Rinse together. They just need to be slightly soft-not full on cooked.
6. mix salt, pepper, garlic and olive oil in a large serving bowl. Add pasta and vegetables and blend with oil. Toss in tomatoes.
7. before serving add cheese and basil.


Cilantro Lime Butter

1 stick unsalted butter, at room temperature
1/4 cup chopped cilantro leaves
1 lime, zested and juiced
1 teaspoons salt
1/2 teaspoon cayenne pepper


Basil Chive Butter

1 stick of softened butter
1/2 C chives, chopped
1/3 C basil, chopped
pinch of salt/pepper


Sweet Corn Pancakes

1 ear sweet corn
1 cup all-purpose flour
1/4 cup cornmeal
2 tablespoons granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
1 cup whole milk
1 large egg
1 teaspoon pure vanilla extract
butter or vegetable oil for cooking

Cut the corn from the ear and place in a small bowl.
In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
In a small bowl, whisk together milk, egg, and vanilla extract.
Add the wet ingredients all at once to the dry ingredients and mix until just combined. The batter will have small lumps. That’s great! Fold in the corn kernels.
Place a skillet over medium-low heat and melt about 1 teaspoon butter or vegetable oil. Use a 1/4 measuring cup and spoon a scant 1/4-cup into the hot skillet. Cook for 2 to 3 minutes, or until small bubbles form on the surface of the pancakes. Flip and cook until golden on both sides.
Serve with fresh fruit OR with fresh maple syrup and bacon.


Sweet Corn Ice Cream

• 4 ears fresh corn, shucked
• 2 cups milk
• 2 cups heavy cream
• 3/4 cup sugar
• 5-6 large egg yolks (or more if you want a thicker custard)

Using a large knife, slice the kernels off the corn cobs and place in a large saucepan. Break the cobs in half and add them to the pot along with the milk, cream, and 1/2 cup of the sugar. Bring the mixture to a boil, stirring, then turn off the heat. Remove the cobs. Using an immersion mixer or a blender, puree the corn kernels . Infuse for 1 hour.

Bring the mixture back to a simmer, then turn off the heat. In a small bowl, whisk the egg yolks and remaining 1/4 cup of sugar. Add a cup of the hot cream to temper the yolks, stirring constantly so they don’t curdle. Add the yolk mixture to the saucepan, stirring with a whisk. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes. Keep an eye on it.
Pass the custard through a fine sieve, pressing down hard on the solids, discard solids. You really need to make sure you don’t skip this part. You don’t want bits of corn or cooked egg in the final product. Let the custard cool, then cover and chill for at least 4 hours. Freeze in an ice cream maker according to the manufacturer’s directions.
Top with caramel and candied bacon OR serve over warm blueberry pie.