For about a month, I was getting a lot of corn with my farm share. Ah, those were the days! With 12-24 ears to work with, I could make anything. Anything! Well, anything involving corn.
On the left is Chipotle Corn Soup (or maybe it needs a better name?) and is something I came up with. The first time, I just processed the corn raw, which was great, but I felt that roasting would really add depth so I wanted to try it that way, too. Then the second time, I didn’t roast because I was in a hurry. But after that, I took the time to grill the corn and really love the added smokiness. It’s great either way, though.
On the right is a Bean, Corn, and Chili Soup from DD’s Stillman CSA newsletter that Mark made while they were both over. The recipe called for pinto beans, but he also used Great Northern. All the vegetables except garlic were from my or DD’s share (the cilantro and celery I’d frozen), with tomatoes and basil from the garden. Very different from the first soup, it was still delicious.
