Growing up in Portland and Sweet Home, Oregon, we only ate corn in August. Not by choice. It wasn't available in the grocery store or from nearby farms at any other time.
There was a farm about five miles away that offered "U-pick" corn; my siblings and I would fill a laundry basket, weigh it, bring it to my mom, who would then steam it, poke corn holders www.dreamstime.com/royalty-free-stock-photos-corn-holders-image85158 (do people still use these?) in the cobs, and serve on the table with a cube of butter and shaker of salt. Corn was the only vegetable that I liked, and since we only could get it during August, it was a real treat that we all looked forward to. Now, I’m spoiled, and live in an area with farmers markets and grocery stores carrying fresh corn all year round. (That said, I still try to buy it only in late summer because the quality is better. Chalk it up to childhood bias.) I like to make fresh corn in a variety of ways, always off the cob, usually sprinkled with lime and salt. I streamlined this recipe from Food52, and loved that the corn flavor was so robust, yet the soup itself was very light. It's also vegan, dairy free, gluten free, paleo, Whole30, and comes together in about thirty minutes. Remember, always try to get the freshest corn possible–the season is almost over! Adapted from: Food52 Number of servings: 4 Ingredients
Directions
L-R: Jacquie, Michael, Janette, and John (missing little sister Julie), celebrating an August birthday.
4 Comments
Valerie Snider
8/4/2019 03:59:26 pm
This recipe looks really good. I will have to try it one of these days. I love the photo of you guys! You were all so cute!
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Jacqueline Steiner
8/4/2019 06:35:07 pm
Hi Valerie--Thank you so much!!! I hope you try it. Hope you're having a great summer. xoxo
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Jacqueline Steiner
2/12/2021 09:38:14 am
You are so welcome! Hope you try it!
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AuthorI'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Lover of books, bourbon, chocolate and movies. Archives
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