Fresh Cooking with In-Season Food: Corn

Everyone knows that cooking with fresh fruits and vegetables (that are in-season) not only is a great way to stretch a buck, it is also the best way to produce flavorful dishes that will keep your family, friends, guests (whomever) asking for more. This time of year there are many wonderful selections: leafy greens, corn, peanuts, broccoli, strawberries and blueberries to name a few. A quick visit to your local farmer's market, grocery store or fresh produce stand on the corner offers a bountiful harvest of in-season crops. Here, we focus on the versatile veggie, corn. Often thought of for grilling, casseroles and salads, this economical veggie can't be beat when it it in season!

Soups & Salads
- Southwestern Corn Chowder
- Aztec Corn Soup
- Corn, Tomato and Zucchini Salad
- Corn and Shrimp Salad with Lime Vinaigrette

Sides
- Basic Creamed Corn
- Corn Fritters
- Corn Fritters 2
- Cheese Scalloped Corn
- Scalloped Corn Deluxe
- Garlic-Infused Corn on the Cob
- Corn Roasted with Herb Butter
- Pico de Gallo Corn
- Savory Corncakes

Main Dish
- Chayote & Corn Stuffed Chilies with Red Sauce

-Soups & Salads-

|Southwestern Corn Chowder

6 lg Ears Sweet Corn
2 Tb Corn Oil
2 Onions, finely diced
3 Garlic Cloves, chopped
1-1/2 Poblano Peppers, seeded & diced
2 Serrano Peppers, seeded & chopped
3 C Chicken Stock
2 C Heavy cream
Salt to taste
2 Tb Lime Juice
1 sm Baking Potato, peeled & diced
1/2 C Jicama, peeled & diced
1/2 Red Bell Pepper, seeded & diced
1/2 Yellow Bell Pepper, seeded & diced
2 Tb Fresh Cilantro, finely chopped

Shuck corn, remove silk, and cut kernels from cob. Set aside 3/4 cup. Heat oil in a heavy saucepan over medium heat. Stir in remaining corn kernels and onions. Saute for about 10 minutes or until onions are soft and juices have cooked down; do not brown. Add garlic, 1 chopped poblano, 1 chopped serrano chili, and chicken stock. Bring to a boil, stirring frequently. Reduce heat and simmer for 20 minutes. Stir in cream. Return soup to a simmer and cook for about 5 minutes for until slightly reduced. Remove from heat. Pour soup into a blender and blend until very smooth. Season to taste with salt and lime juice. Set aside and keep warm.

Fill a large pot three-quarters full with water. Bring to a boil. Season lightly with salt. Add potato and cook for 2 minutes. Add reserved 3/4 cup corn kernels and cook for 2 minutes. Add jicama, bell peppers, and remaining diced poblano and serrano chilies; cook for 2 minutes. Drain vegetables and immediately fold into warm soup. Pour equal portions into six warm soup bowls. Sprinkle an equal amount of chopped cilantro on each and serve immediately. The entire soup may be made up to one day in advance. Reheat, but do not cook, just before serving.

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