mmmm...veggies

To all of my fellow Simpsons fans, I know, I know.  Homer would never end his trademark mmmm with anything healthy.  But summer is in full swing here in New Jersey and while I waved good bye to strawberry season with my first newspaper-published recipe, I'm eager to greet corn and blueberries.  

Corn on the cob is with no doubt one of the summer's best flavors.  Steamed, sauteed, or my favorite, grilled, corn is an easy fit for casual dining.  My smokey corn soup recipe can be dressed up or down.  Toss in some grilled chicken and salsa for a light entree or chill and garnish with a simple seafood salad for an elegant starter.  Warm or cold, spicy or sweet, it's up to you!

Smokey corn soup - 1 1/2 qts

6 ears corn, still in husks and sprayed with nonstick spray

1 qt buttermilk

1 C half and half or whole milk

1/2 tsp chili powder

salt and pepper to taste

Your favorite hot sauce (optional)

Crank up your grill to medium high heat and grill the ears of corn until husks are mostly charred, about 8 minutes, rotating once.  Remove ears from grill and allow to cool until you can comfortably clean them.  Transfer kernels to a blender and puree with the buttermilk and half and half.  Season with chili, salt, and pepper.  Garnish with seafood ceviche if desired

Seafood ceviche with blueberry vinaigrette

1/2 C fresh blueberries, cooked over low heat until jam-like and pureed

1 Tbsp fresh lemon juice

3 oz bay scallops dried well or 3 oz lump crabmeat

1 tsp chives

salt and pepper

Quarter the scallops and toss with lemon, salt, and pepper.  Allow to sit for 5 minutes.  Add the blueberry puree and finish with minced chives.

If corn soup becomes one of your favorites, too, consider making a larger batch and freezing it.