Who can resist super fresh ears of corn slathered in butter and salt? It's the quintessential taste of summer.
For the freshest corn, avoid ears with partially exposed tips because the corn deteriorates even faster when exposed to light. (Likewise, don't buy corn that is already stripped.) Look for bright green husks that tightly encircle the kernels and reject wilted yellowing ones.
The silk at the end of the husk should be bright, moist and soft. The drier the silk, the older the corn. Store husks in a sealed plastic bag and refrigerate. Corn likes a cold, moist atmosphere.
Story continues below advertisement
To remove kernels from the ear, slice between the rows with a knife. Using the back of the knife, scrape the kernels with their milky liquid into a bowl.
It can be difficult to find corn that isn't genetically modified, especially since Canada does not require labeling of genetically modified foods. If you prefer organic, however, your best bet is the farmer's market, but you can also check with your local grocery store.
The sweet and spicy corn soup here has hints of smokiness and depth of flavour. It's an excellent starter for a barbecue and rich enough to hold its own in a soup-and-salad supper. The heat of the chipotle balances the sweetness of the corn and sweet potatoes. Buy chipotle peppers in adobo sauce in a can at the grocery storesor any Mexican or South American store. And don't forget to reserve the corn cobs. Tossed into the pot while the soup cooks, they add plenty of extra flavour.