It is about that time of year when corn is reaching its best. For the first time, I think that I will cut a bunch of corn off the cob this summer and freeze it for winter treats. Considering how much I love everything corn… I looked back and realized that I have not posted any corn recipes! What a shame. Well, get ready… here they come!
I stumbled upon a web page which has a brief history of corn and the sweetest essay by a young 7th grader named Jemima. (scroll down to see her report) Remember when essays were hand written? And, look at those wonderful little drawings to illustrate her subject. I was so drawn to the childlike wonder and excitement for something as simple as corn. “Did you know that corn is just a huge grass?” Jemima’s report is as refreshing to me as this cold, summer soup.
White Corn Chowder with Shrimp and Avocado
Adapted from Everyday Food
3 cups corn kernels, fresh or frozen
1 cup low fat yogurt
1 cup milk
1/3 cup lime juice
1/4 cup fresh cilantro, chopped
pinch cayenne pepper
1 pound cooked shrimp, roughly chopped
coarse salt and pepper
1 avocado, peeled, pitted and diced
If the corn is frozen, thaw it under hot water. For fresh corn, boil in hot water until tender then rinse under cold water. In a blender, working in two batches if needed, puree corn, yogurt, milk, lime juice, cilantro and cayenne. Strain through a fine-mesh sieve into a large bowl. This takes some time to extract as much liquid as possible. Discard the solids. Season with salt and pepper. Stir in chopped shrimp and avocado. Serve cold.