The gorgeous summer corn is so sweet and delicious that I often don't want to serve it any other way but lightly steamed on the cob. However a bowl of warm or cold corn soup is so very special during the short harvest time that it becomes almost as wonderful, …and all the muss and fuss along with the pots and pans are absent. 6 - 8 ears of corn, shorn 3 Tbs olive oil 1 large onion, chopped 2-3 cloves of garlic 8 cups of vegetable stock or water with the discarded corn cobs for flavor pinch of curry powder pinch of cayenne pepper (or a piece of a fresh cayenne pepper) salt & pepper to taste chopped cilantro or parsley as garnish Saute onion and garlic in olive oil Add corn Add curry powder& cayenne Add water or stock to desired consistency Add salt & pepper Cook until corn is tender ( about 20- 25 minutes) Serve with chopped fresh cilantro or parsley SOME INTEERESTING VARIATIONS Add tomatillos when adding corn to the soup Use the spices coriander and cumin seeds (toasted for 1 -2 minutes in a pan ) Use sage leaves instead of curry powder Add roasted tomatoes when adding corn (chopped red peppers or chopped spinach) Use leeks instead of onions Add 1 cup of unsweetened coconut milk Add potatoes to corn soup |