Fresh corn is in season (YAY!) and one of the tastiest ways to eat it is in it’s basic form. Try this creamy corn soup, created by my friend Kari, which is crazy good and so easy to make. Simply cut the kernels off fresh corn cobs (~ 8 cobs will serve 4), put 3/4 of the kernels into a food processor & pulse until pureed, then put into a pot with the rest of the kernels and some salt, pepper, a little butter. Serve with pepitas (shelled pumpkin seeds) and fresh parsley on top (optional).
Cool fact: corn has it’s own “milk,” that’s released when you cut kernels off a cob, so you can make creamy corn dishes without ever adding cream!
This recipe comes from my incredibly creative friend and fellow private chef, Kari Lauritzen