Toward the middle of August when corn stalks get tall enough to hide an NBA team, I begin to drool and peel open a few ears to see if the are ready to pick. Then it happens, the first juicy bite of sweet homegrown corn. Even this late in the season corn is still available and delicious. This bisque is made with pureed fresh corn. It is served hot, but because it is not simmered or boiled, it tastes almost as sweet and fresh as that first bite in the field.

Hints

1. Each serving of soup uses 2 ½ large ears of corn…probably not a great choice if you’re feeding a crowd.
2. Bright yellow corn makes the prettiest finished bisque.
   

   Fresh Corn Juice

3. Cut off the cob (preferably the day it is picked) the corn is pureed first and then strained. Cutting, getting rid of the husks and straining takes about 30 minutes.
4. Because the taste of fresh corn is delicate and easily overpowered, accent flavors are added to the finished soup as garnishes: chilies, tomatilla, cilantro and lime; thyme, chive and tomato; basil, shallot and tomato.
5. The green sauce in the photos was made in a coffee grinder that I use for chopping herbs, grinding spices or other things too small for a food processor.
6. Making swirls (see photo) is easy. Use a small squeezable container with a lid that has a 1/8” hole (drug store travel container departments). Put drops of sauce on top of each serving of soup and then gently draw the tip of a small, sharp knife from the center of the dots outward, forming tails. It’s a good idea to practice first on a plain plate.
7. This is fresh corn soup. Refrigerated and tightly covered, it is OK for 24 hours. After that the sugar has fermented enough to be bitter and slightly effervescent.
8. Do not substitute frozen or canned corn in this recipe. While either works in most corn soups, this bisque is all about the delicate sweet taste of fresh corn.

Basic Bisque Recipe
Serves 2-3

Ingredients

6 large ears fresh sweet corn
Juice of ½ fresh lemon
2 or 3 drops Chinese Chili Paste or 6 or 7 flakes of dehydrated red pepper
1/3 cup water
3/4 cup half and half
Salt to taste

Procedure

1. Cut the corn off the cobs. Blend in a food processor until it is a smooth puree.
2. With a strainer set over a bowl, strain the puree, stirring and pressing the puree often until all the juice is strained into the bowl.
   

   Strain the pureed fresh corn, pressing to remove as much juice as possible.

   Discard the pulp.

3. Add the lemon juice one tablespoon at a time, stirring it in and tasting after each one. The lemon juice should perk up the corn flavor but not be identifiable, so stop adding when you think it is enough. Then add the chili paste or pepper flakes.
4. You should have almost 2 cups of liquid. Add enough water to make 2 cups. Then add the half and half.
5. Taste the soup. What you want is definite corn flavor and a sparkling fresh taste. If it seems too fruity or slightly bland, add a little salt and taste again.
6. To Serve: Heat the soup in a microwave safe container until it is just a little too hot but not boiling. It will cool slightly while you garnish it.

   Garnishes

As you consider and/or make these garnishes remember that anything heavier than the soup will sink. Think delicate!

Mexican Green Sauce
(makes ¼ cup)

½ cup fresh cilantro leaves
Juice from ½ fresh lime
1 tbs. Green Tabasco sauce

Fresh Tomato Salsa

Strain and sprinkle over soup

Mexican Cream (Queso Crema)

If it is too thick to drip, thin with half and half

Tomato with Thyme and Chive Pesto
(makes ¼ cup)

1 tbs. extra virgin olive oil
2 tsp. fresh thyme leaves
2 tsp. chopped chive
2 tbs. pureed fresh tomato or canned tomato sauce

Process olive oil, thyme and chive in a grinder. If it is not thin enough to pour, add a few drops of water and process again. Drip pesto and tomato sauce separately over soup.

Tomato with Basil and Shallot Pesto

2 tbs. extra virgin olive oil
1 tbs. minced fresh shallot
6-8 fresh basil leaves
2 tbs. pureed fresh tomato or canned tomato sauce

Combine olive oil and shallot in a small bowl and heat in microwave to soften shallot. Combine with basil leaves and process in a grinder. If it is not thin enough to pour, add a few drops of water and process again. Drip pesto and tomato sauce separately over soup.