'corn' on Serious Eats

Smoky Roasted Corn Soup With Chipotle Chile From 'The Beekman 1802 Heirloom Vegetable Cookbook'

This corn soup, from The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer Purcell (co-authored with Sandy Gluck), is laced with a bit of chipotle powder for a smoky, toasty edge, which is enhanced by roasting the corn kernels with poblano and red bell peppers. A simple and sweet broth is made by simply simmering the cobs in water for a short spell, and the soup is finished with heavy cream, because why not. It looks rich, but it feels surprisingly light and goes down all too easily. More

Smoky Roasted Corn Soup With Chipotle Chile From 'The Beekman 1802 Heirloom Vegetable Cookbook'

This corn soup, from The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer Purcell (co-authored with Sandy Gluck), is laced with a bit of chipotle powder for a smoky, toasty edge, which is enhanced by roasting the corn kernels with poblano and red bell peppers. A simple and sweet broth is made by simply simmering the cobs in water for a short spell, and the soup is finished with heavy cream, because why not. It looks rich, but it feels surprisingly light and goes down all too easily. More

Fresh Herbs With Corn, Asparagus, and Chickpeas

When summer hits, one of my favorite dishes is tabbouleh, its bright and fresh aroma from the various chopped herbs interspersed with airy bites of bulgur. Here, I swap the bulgur for chickpeas that are crisped in a pan with shallots, a generous hit of cumin, freshly shucked corn kernels and bite-sized asparagus. Combined with the chopped herbs and topped with sumac-filled yogurt, it makes a nutrient-packed, fresh summer dish that hits the table in less than 30 minutes. More

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