Hi, friends! So. Can you promise me this one thing? It’s quite simple, and I think you’ll find it a tasty promise to boot. Before the very last of the sweet summer corn fades away from our farmers market stands and grocery store shelves: promise me you’ll make this Summer Corn Bisque with Feta and Basil. It’s an especially timely recipe now, in Seattle, as a slight chill has crept into the air this week. So timely that I’d even go so far as to describe it as a perfect transitional meal for the change of the seasons.
Man, I wish I had some in front of me right now. This bisque is corn-forward. It’s creamy. It’s warm and sweet and savory and just all-around satisfying.
Oh, and by the way, I’m dedicating this post completely 100% to CORN. Fresh and sweet and juicy summer corn. Please read on for a few “corny” stories and musings. (SorryIHadTo.) …Or skip to the bottom for the recipe (I won’t mind!).
You go “Out West” but you always come “Back East”
^ Thank you, Uncle Glenn, for those words of wisdom!
A totally interesting way to think about the U.S. coasts. I still can’t decide which coast I love more. Do I have to decide…? Can’t I just love them both?!
Speaking of the East Coast, I traveled to Boston – and then to New Jersey – during the second half of August for work and to visit family. This is why these posts have been a bit few and far between lately, cough-sorry!-cough. When I arrived back in Seattle at the start of September, I was greeted by rain and cloudy-white skies. Fall is coming.
But you guys! Summer is still hanging on. It was nearly 70 today. That’s proof, right? And fresh summer corn is still plentiful and should be so for at least a few more weeks. So, I’ll repeat: make this bisque.
Cook your corn like Bobby Flay
My ma thinks she’s not the best cook. FIRST: so so so untrue. SECOND: when she sets her mind to something, she gets.it.done. We went to a neighborhood farmers market together in Jersey and picked up a handful of fresh corn to grill back at home. She told me all about this special Bobby Flay recipe for corn grilled directly in the husk. AKA Mexican Street Corn Style. AKA there are some steps that are a bit tedious (like peeling back the husk, removing the silk, putting the husk back on, etc.), sure.
But DANG, the corn came out amazing. Warm, tender and slightly smoky from the grill. Delish. I don’t have the specific recipe at hand, okay maybe it’s this one. Point is, you should try it ASAP.
Summer Corn Bisque with Feta & Basil
This bisque would not be the same with frozen corn. (Trust me, I’ve tried it before.) It needs juicy, fresh, summer corn straight off the cob. Because I wanted the corn to be the star here, the rest of the flavors are very subtle. This bisque is thick, comforting and slightly sweet with a minor kick from cayenne pepper. The briny feta balances the inherent sweetness of the corn nicely. The basil brightens the whole thing up. If you’d like to make this recipe 100% plant-based and dairy-free, just leave off the feta. It’s delicious either way.
Plus, did I mention how it’s like the perfect carryover recipe for the extra corn you have on hand on a chilly early fall night? Okay then. So now you know.
Savory summer corn bisque that's comforting and slightly sweet with a minor kick from cayenne pepper. A perfect transition from late summer to early fall.
- 1 tablespoon Grapeseed oil
- 4 ears fresh corn, kernels removed from the cob
- 1 leek, white and light green parts only, roughly chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cayenne pepper
- 2 small Yukon gold potatoes, roughly chopped
- 4 cups vegetable broth or water
- 4 tablespoons coconut cream
- fresh basil (optional)
- crumbled feta cheese (optional)
- freshly ground black pepper
- Heat Grapeseed oil in a medium saucepan over medium heat.
- Once hot, add leek and a pinch of salt and cook until soft. Add garlic, cayenne, corn and potatoes and stir until fragrant.
- Add 4 cups vegetable broth or water. Bring to a boil. Cook, partially covered, over medium heat until potatoes are soft and flavors have melded.
- Reserve ~1/2 cup corn mixture.
- With an immersion blender, purée soup until smooth. Add in 2oz coconut cream and season with salt and pepper to taste.
- Serve each bowl of soup with a spoonful of the reserved corn mixture, crumbled feta, torn fresh basil, and freshly ground black pepper.