Snacks / Apps

I could eat corn every day in one form or another. This is recent addition to my repertoire. A few notes: I like to make the batter and drop a little bit in the hot oil, fry and taste it to see if I want to add more salt, sugar or cayenne…Like a test run. Season the corn itself by tossing the kernels in a little salt and brown sugar so it has a lot of flavor itself…If using frozen or canned corn, drain of all excess liquid before seasoning and mixing into batter. If cooking fresh corn, cut the corn off the cob and cook in 1 tablespoon of butter in a sauté pan over medium heat for 2-3 minutes. Then cool and drain of any excess liquid.

Prep time: 15 minutes Cook time:  25 minutes

The trick with corn soup is to harness the sweetness of the corn when it’s raw and the earthy, starchy notes when it’s cooked.  To clean the corn of its silk, use a damp, sturdy kitchen towel to wipe the cobs clean. Fun fact: For each kernel of corn on a cob, there is one piece of silk so that makes for a lot of cleaning! I serve this soup cold and it’s both refreshing and satisfying. Make ahead and let it get super cold before serving. PS You can also puree all of the soup so it’s completely smooth or gently heat and serve warm instead of chilled!

Prep Time: 15 minutes Cooking Time: 10 minutes, plus 2 to 3 hours for chilling

Your favorite spinach-artichoke dip inside a potato skin. Touchdown!