Corn kernels are everywhere. Stuck to my tank top, my kitchen floor, my laptop. Probably sprinkled on Scout too. Those suckers flew around like crazy when I cut them from the cobs! Of course, after spraying myself and everything in sight with corn, I found this tip on A Veggie Venture for the problem. I should have consulted Alanna's blog first!
Was making the soup messy? Slightly. Was the mess worthwhile? Definitely! This is Ani Phyo's recipe from Food and Wine. It's another no cook delicious summer dish. The soup turns out creamy and garlicky, with a touch of decadence from the fruity olive oil. I have another neighborhood Supper Club coming up, and this dish is in the running for my contribution. The theme is beach/island food, so this is slightly off theme, but people eat corn at the beach, right? And it will travel well, does not need to be kept warm, and is a full-proof recipe with a knock-out flavor. Everything I could want in a summery potluck dish.
Raw Corn and Cashew Chowder
2 1/4 cups fresh corn kernels
2 cups water
1/2 cup raw cashews
6 Tablespoons extra virgin olive oil
1 small clove garlic
2 teaspoons kosher salt
cilantro, freshly ground black pepper, and minced jalapeno to garnish, optional
Put corn kernels, water, cashews, olive oil, garlic, and salt in a food processor and blend until smooth. Garnish with chopped cilantro and black pepper. Next time I'll also add fresh, minced jalapeno to garnish.