Sweet corn is following me from one side of the state to the other. And then back again.
Last week, on the farm, I was given the task of freezing the extra corn. 100# of it. No, not 100 pounds of extra corn...100 lbs of frozen product. If my math is right, that's a lot of ears of corn. I started with the small amount that was left over from market and yielded 5 pounds. only 95 pounds to go.
This weekend, at L'Etoile, Tory came back from market and onto the line biting into an ear of corn with the husk pulled back and announcing he hadn't been this excited about corn in a long time. And thus, a new soup graced the menu Saturday night. Corn chowder.
The silky, smooth corn soup is poured at the table, over corn 'nibblets' (as chef calls them) cut from the cob and sauteed with house made (duh!) Spanish chorizo style sausage and a grilled scallop! I was never sad when there was a little corn and sausage left in the pan!
Returning to the farm, I spent the better part of 2.5 hours husking, grilling, boiling and cutting more corn. I didn't have time to get to the packaging part, if I'm lucky, I'll hit the quarter way mark.
As for grilling vs. boiling, I prefer grilling. But for time sake, I was cooking them both ways.
That's a sink full of summer!
Grilled corn on the right, boiled corn on the left.
With all that delicious sweet corn just sitting in the colander, I couldn't resist tasting some. You know, for quality assurance. Well, someone else must have had the same idea. When I reached in the fridge for the pound of butter that has been designated for corn cob buttering, I notice the butter seemed freshly melted....
I took my buttery corn outside and as I bit into it the sun streamed through the over cast clouds just in time to catch the juice spraying in the air. Yup, now that is summer.
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