It is mid-August in Colorado and I am up to my ears in homegrown sweet corn. This is my first garden and it has been an incredible experience watching our seeds sprout, grow, and become harvest-able treasures. Among our over-ambitious front yard corn crop, we are also growing a variety of tomatoes, pumpkins, sweet peas, eggplant, scallions, lettuce, chilies, all kinds of herbs, and peaches! The hard work, patience, and constant attention is so deliciously rewarding. Most of the credit goes to Ben, whose landscaping expertise and natural green thumb makes it all possible. Thanks my love! Sending some love to Bella too for her positive curiosity and naming our garden – Bella’s Garden. (See Bella in the foreground of the photo below).
Just in the past week we have been able to start harvesting our corn. We fire up the grill or bring a pot of water to boil before we pluck and shuck so that we can enjoy the juiciest, sweetest corn possible. It is amazing.
Sweet corn is at its peak mid-to-late summer and since it is usually quite inexpensive, I recommend loading up at the market and making as much soup, salsa, relish, ice cream (corn ice cream is crazy good), and pickled corn as you can.
While the possibilities are endless of what to do with all of this corn, we find ourselves mostly just enjoying the simple pleasure of corn-on-the-cob with plenty of good butter. Of course, I don’t need to share a recipe for that, so instead I am sharing a much loved recipe of mine for sweet corn and crab soup. Enjoy!
Sweet Corn and Crab Soup
Makes 4 servings
- 7 ears of sweet corn
- sea salt
- 1 1/2 tbsp ghee (or butter)
- 1 cups cooked lump crab meat
- 1/2 of a lime
- minced chives
- Bring 6 cups of generously salted water to boil.
- Meanwhile, remove the husks and silks from the corn and with a sharp knife cut the kernels off. Use the back of the knife to scrape off the “milk.” Set aside 1/2 cup of kernels. Lightly simmer the rest of the corn for 45 minutes.
- Working in batches, transfer soup and most of water (you can always add more if needed) to a blender and puree until very smooth. Pass through a fine-meshed sieve and return to pot. Reheat on low and adjust seasoning.
- Meanwhile, heat 1/2 tbsp ghee in a small pan over medium heat. Add the reserved corn kernel and sauté for about 3 minutes, add salt and pepper and set aside.
- Add the remaining ghee to the same pan over medium heat and add the crab. Toss the crab until coated and warmed.
- Add a squeeze of fresh lime juice, a pinch of chives, and a sprinkle of salt, pepper, and paprika.
- Place a mound of crab into the center of 4 shallot soup bowls. Gently, pour soup around crab.
- Garnish with roasted corn kernels and more chive.