Chili, Corn, and Bell Pepper Soup

(Serves 4)

Ingredients:
1 whole cilantro root, with leaves and stems attached
4 cobs sweet corn
1 oz butter
2 red bell peppers, diced
1 small onion, finely chopped
1 small red chili, finely chopped
1 tablespoon all-purpose flour
2 cups vegetable stock
½ cup whipping cream

Directions:
1. Pick the leaves off the cilantro and reserve; finely chop the stems and root. Cut the kernels off the corn cobs.
2. Melt the butter in a large heavy-based saucepan over medium heat. Add the corn kernels, bell pepper, onion, and chili and stir to coat in the butter. Reduce the heat to low, then cover and cook for 10 minutes or until soft, stirring occasionally.
3. Increase the heat to medium, add the cilantro root and stem and stir for 30 seconds, or until fragrant. Sprinkle with the flour and stir for 1 minute.
4. Remove from the heat and gradually stir in the stock. Add 2 cups water and return to the heat. Bring to boil, reduce the heat to low and simmer, covered, for 30 minutes. Allow to cool slightly.
5. Ladle 2 cups for the soup into a blender and puree until smooth. Stir the puree back into the soup with the cream and gently reheat. Season to taste, sprinkle with the reserved cilantro leaves and serve.

Corn Salad

(six servings)

Ingredients
6 ears corn, husks removed (about 3 pounds)
4 tablespoons canola oil
2 tablespoons red-wine vinegar
1/4 teaspoon Tabasco sauce
1 tablespoon Dijon-style mustard
1 teaspoon salt
1/2 teaspoon sugar
6 leaves lettuce for garnish if desired

Preparation:
1.Using a sharp knife, cut the kernels off the cobs. You should have about 5 cups of kernels.
2.Heat the oil in a very large (12-inch) saucepan. Add the kernels to the hot oil and saute them over high heat for 3 to 4 minutes, stirring occasionally.
3.Pour the corn and sauteing oil into a bowl and add the vinegar, Tabasco sauce, mustard, salt and sugar. Mix well.
4.At serving time, put a lettuce leaf on each of six plates. Spoon corn salad, either lukewarm or at room temperature, into the center of each leaf. Serve immediately.

Potato and Sweet Corn Chowder

(six servings)

Ingredients:
6 cobs of sweet corn
2 tablespoons vegetable oil
1 onion, finely diced
3 garlic cloves, crushed
1 celery stalk, diced
1 carrot, diced
2 large potatoes, peeled and diced
4 cups vegetable stock
2 tablespoons finely chopped parsley

Directions:
1. Cook the corn cobs in a large saucepan of boiling salted water for 5 minutes. Remove the corn and reserve 1 cup of the cooking water. Cut the kernels from the cobs, place half in a blender with the reserved cooking water, then blend until smooth.
2. Heat the oil in a large saucepan. Add the onion, garlic, celery, and a pinch of sea salt and sauté over medium heat for 5 minutes.
3. Add the carrot and potatoes, cook for 5 minutes, then add the stock, remaining corn kernels and blended corn mixture. Reduce the heat and simmer for 20 minutes or until the vegetables are tender. Season well, stir in the parsley and serve.

Potato and Sweet Corn Chowder

Serves 6

6 cobs of sweet corn
2 tablespoons vegetable oil
1 onion, finely diced
3 garlic cloves, crushed
1 celery stalk diced
1 carrot, diced
2 large potatoes, peeled and diced
4 cups vegetable stock
2 tablespoons finely chopped flat leaf parsley
Cook the corn cobs in a large saucepan of boiling salted water for 5 minutes. Remove the corn cobs and reserve 1 cup of the cooking water. Cut the kernels from the cobs, place half in a blender with the reserved cooking water, then blend until smooth.

Heat the oil in a large saucepan. Add the onion, garlic, celery and a pinch of sea salt and sauté over medium heat for 5 minutes.

Add the carrot and potatoes, cook for 5 minutes, then add the stock, remaining corn kernels and blended corn mixture.  Reduce the heat and simmer for 20 minutes, or until the vegetables are tender. Season well, stir in the parsley and serve.

Sweet Creamed Corn With Thyme

from Food to Live By by Myra Goodman
Serves 4

8 ears fresh corn, shucked and silk removed
4 tablespoons (½ stick) unsalted butter
1 teaspoon fresh thyme leaves
salt and freshly ground black pepper to taste

Cut the kernels off the corn cobs. You should have at least 4 cups of kernels and their milky liquid. Discard the cobs.
Melt the butter in a medium-size skillet over low heat. Add the corn and its milky liquid. Cook very gently, stirring constantly, until the liquid is reduced and the corn becomes very creamy, 10 to 15 minutes. Do not let the corn come to a simmer.
Stir the thyme into the corn, season it with salt and pepper to taste, and serve immediately.