This summer was all about fresh sweet corn from the farmer’s market! Both of these recipes were taken from Fine Cooking July 2016 (with a few of my changes:).
To start the meal-Chilled corn soup with crab
A quick crab salad on top gives this ultra-silky soup a casually luxurious, lunch-on-the-patio feel.
- 7 medium ears corn
- 2-1/6 oz. (4 Tbs. plus 1 tsp.) unsalted butter
- 1/3 cup thinly sliced shallot, plus 1 tsp. finely chopped
- 2 cups skim milk
- Kosher salt and freshly ground black pepper
- 8 oz. lump crabmeat, picked over for shells
- 2 Tbs. thinly sliced fresh chives
- 2 Tbs. fresh lemon juice; more to taste
- 1 Tbs. extra-virgin olive oil
In a 4-quart saucepan, melt 4 Tbs. of the butter over medium heat. Add the thinly sliced shallot and cook, stirring occasionally, until tender but not browned, about 5 minutes. Set aside 1/2 cup of the corn kernels (cover and refrigerate), and add the rest to the pan. Add the milk, 1-1/2 cups water, 2 tsp. salt, and 1/4 tsp. pepper. Bring to a gentle simmer.
Holding a cob over the pot, scrape it with the dull side of a knife to release some of the corn milk. Add the cob to the pot, breaking it in half to fit, if necessary. Repeat with the remaining cobs. Simmer, stirring occasionally, until the corn kernels are just tender, 8 to 12 minutes.
Discard the corn cobs, and purée the soup in batches using a blender or food processor. Pass through a fine-mesh strainer, pressing hard on the solids with a ladle to extract as much liquid as possible. Refrigerate the soup until cold. When ready to serve, remove the soup from the refrigerator to take off some of the chill. (You want it cool, but the flavors will be muted if it’s too cold.)
Heat the remaining 1 tsp. butter in a small skillet over medium-low heat. Add the chopped shallot, and cook, stirring, until tender, about 3 minutes. Add the reserved 1/2 cup corn, and cook, stirring occasionally, until tender, 1 to 2 minutes. Let cool completely.
In a medium bowl, combine the corn, crab, chives, 1 Tbs. of the lemon juice, the olive oil, 1/2 tsp. salt, and a few grinds of pepper. Toss gently to combine. Season to taste with more salt, pepper, and lemon juice.
Make Ahead Tips
The soup may be prepared up to 2 days ahead and refrigerated, covered. Make the crab salad and top the soup just before serving.
And for the entrée-Corn, Bacon and Egg Pasta
- Kosher salt
- 2 large eggs
- 6 oz. campanelle or similar pasta
- 2 slices uncured bacon
- 1 Tbs. unsalted butter
- 1 Tbs. chopped shallot
- 2 tsp. chopped garlic
- Pinch crushed red pepper flakes
- 2 cups corn kernels (from 3 to 4 medium ears)
- Freshly ground black pepper
- 1 oz. Parmigiano-Reggiano, finely grated (about 1 cup); more for serving
- 2 Tbs. chopped fresh flat-leaf parsley
Meanwhile, in a 12-inch skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to paper towels to drain and cool. Add the butter to the bacon fat in the skillet, and let it melt. Add the shallot, garlic, and pepper flakes, and cook, stirring occasionally, until the shallot is tender, about 2 minutes. Add the corn, season with salt and pepper, and cook until tender, 3 to 4 minutes.
With a slotted spoon, transfer the pasta to the skillet. Crumble in the bacon, add the cheese, toss, and keep warm over low heat. Add a little of the pasta cooking water if it seems dry.