A Bitten Word Recipe
Sunday was Clay's birthday, and when we went to the Farmers Market that morning, there was a special treat: Fresh sweet corn made its first appearance of the year. Because really, who doesn't want corn for their birthday?
We were excited to see the corn, not only because we love to eat it, but also because we'd been waiting to share this recipe with you. Months ago, we developed this recipe for Chilled Sweet Corn Soup for Spenser Magazine, an online food publication that had reached out to us. In the most recent issue, they ran a Q&A with us that was accompanied by this recipe.
We're also very excited to share with you what's coming up in Spenser, which is a feature story we wrote about a rather adventurous weekend we had a little more than a month ago. That's all we'll say for now, but we'll leave you with this corn soup.
We rarely tire of just eating corn straight off the cob, but when we do, we make a simple corn soup just like this one that not only helps beat the summer heat, but also showcases the flavor of the corn itself.
Summer corn is a fleeting pleasure -- enjoy it while you can!