A season which I feel is quickly coming to an end.
And I’m just not ready for that.
The past three months have flown right by, as they always do. Here we are, nearing the end of August, with Labor Day right around the corner. Honestly, I have a love-hate relationship with these next couple of weeks. Just teetering on that fine line between summer and fall. So, I’m doing my best to savor the last of these sunny, 80 degree days where the sun doesn’t set until way past my bedtime. Because it won’t be too long before I’m cursing at snow and wishing I had just one of these days reserved for instant happiness.
Sweet corn is August at its peak. Thus the need to devour this crop in massive quantities. And, the corn coming from our CSA share each week is so sweet and flavorful. Case in point: my father, a “Corn-oisseur”, rates every ear of corn he eats on two main components – texture and taste. It’s a job he takes quite seriously, and makes sure to share his comments with the rest of the table, in efforts to prepare us for the bite we’re about to take. “Could be a little more tender…. a touch sweeter… mmm, good crunch…” You get the picture. Even he agreed that this corn was near perfect in both aspects.
The point here is that this soup is going to be as great as your corn is flavorful. The sweeter, the better. So in this instance, the soup was ah-mazing. The sweet corn combines with savory onion and garlic creating a very sophisticated depth of flavor, which resonates on every tastebud. If that weren’t enough, the soup is then topped with a roasted corn salsa, adding yet another dimension of texture and flavor. The roasted corn and red pepper duo provides that necessary crunch and added savory component to this dish.
I’ll be honest, after one bite, I couldn’t wait any longer for this soup to chill. And I’m fine with that. Because this soup tastes almost better at room temperature than it does cold. So while this dish is number 2 in our Chilled Soup Trilogy, it doesn’t have to be refrigerated to be the most delicious summer soup you’ll ever taste. Eat it as an appetizer, at lunch, or for dinner. The time of day you choose to eat this soup won’t matter. What matters is that you make it right away… while summer is still here, and the corn is still sweet.
Looking for other ingredients to roast?