Chilled Corn Soup with Tomato-Bacon Toasts

This is a bowl of fresh and creamy heaven. Easy to prepare too. I topped it with a splash of color from my absolute summer favorite, basil. The toasts made it a filling meal as well.

This recipe was adapted from Martha Stewart Living. We ate it slightly chilled instead of cold because we enjoyed it on a cool and rainy summer night. My husband gobbled up the chilled leftovers and would recommend this soup served cold as well. 🙂 I think it would also be delicious served warm!

Yield: Serves 4 to 5

  • 4 slices bacon (about 6 ounces)
  • 1 small yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • coarse salt and freshly ground black pepper
  • 4 1/2 cups fresh corn kernels (from 6 ears of corn)
  • 1/2 cup sour cream
  • 4 to 8 slices crusty bread (I used a sourdough baguette)
  • 4 ounces manchego or other hard, sharp cheese, thinly sliced
  • 2 medium tomatoes, sliced into 1/4-inch rounds (I halved them again to fit on my bread slices)
  • extra-virgin olive oil, for drizzling
  • basil, chiffonade, for serving
  1. In a large straight-sided skillet, cook bacon over medium heat, turning once, until crisp, 8 minutes. Transfer to paper towels.
  2. Add onion, garlic, and a pinch of salt to skillet; cook stirring, 8 minutes.
  3. Stir in 4 cups corn, then 2 cups water; season with salt and pepper.
  4. Bring to a simmer; cook, stirring occasionally, until corn is tender and most of liquid has evaporated, about 15 to 20 minutes.
  5. Transfer to a large bowl, stir in 1 1/2 cups ice water and the sour cream.
  6. Blend mixture with an immersion blender, or in a blender (in two batches, if necessary), until smooth.
  7. Refrigerate, stirring occasionally, until cold, about 45 minutes. (I skipped this step and served it slightly chilled.)
  8. While the soup is chilling, season the tomato slices with salt and pepper. Toast the bread slices.
  9. Top the bread with cheese slices, tomatoes, and bacon.
  10. Ladle soup into bowls. Garnish with remaining 1/2 cup corn kernels, more pepper, drizzles of oil, and basil, as desired.

I’m sharing my summer soup at Angie’s Fiesta Friday #181 this week co-hosted by CH @Cooking From My Heart and Nimmi @Adorable Life. Angie featured my post from last week’s Fiesta- Yay! Check it out! 🙂

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Mexican Street Corn Crostini

I was also able to celebrate my birthday on my special Charleston trip. 🙂 Although I enjoyed a lot of wonderful Southern food while I was there, my friends and I also went to Sean Brock’s Minero’s Restaurant for a Mexican birthday lunch. It was SO good.

Along with our various tacos, we had bowls of Mexican street corn which were absolutely delicious. I do plan on re-creating that dish, but for now these grilled corn crostini were another terrific variation. I made these as a Fourth of July appetizer. Unlike other crostini that have to be prepared at the last-minute, these are perfect to bring to a party or potluck because the topping can be placed on the ciabatta in advance.

This recipe was adapted from Bon Appetit. I toasted the ciabatta until it was nicely browned and increased the garlic on the toasted bread. Great!

Yield: Makes 12 crostini

  • 2 ears corn, shucked
  • 1 T vegetable oil
  • coarse salt and freshly ground black pepper
  • 12 slices of ciabatta bread (I used most of a 1 lb. loaf, cut into 12 1/2-inch thick slices)
  • 2 garlic cloves, cut in half
  • 1/4 cup crema mexicana or sour cream
  • 3 T crumbled feta
  • lime wedge
  • cilantro leaves
  • chili powder
  1. Rub corn with vegetable oil. Season corn with salt and freshly ground black pepper; grill until slightly charred and tender.
  2. Slice corn off the cob in wide strips. (I grilled 3 ears just to ensure that I would have enough wide strips.)
  3. Grill or toast the bread slices until uniformly browned. While still warm, rub the top of each slice with garlic.
  4. Mix crema mexicana or sour cream with feta.
  5. Smear toasts with crema mixture. Top crema with grilled corn.
  6. Squeeze a lime wedge over each.
  7. Garnish with cilantro leaves and sprinkle with chili powder.

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Rigatoni with Eggplant Caponata

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We ate most of this tangy relish over pasta and plan to eat the leftovers as a crostini topping (with basil) or as a sandwich spread (with mozzarella) – YUM! Pasta water can be added to the caponata to make a thinner sauce for pasta, but I prefer a chunky and thick sauce. This recipe was adapted from Everyday Food.

  • 1/4 cup olive oil
  • 2 large sweet onions, chopped
  • 1/4 cup golden raisins
  • 1/4 cup pine nuts
  • 8 garlic cloves, thinly sliced
  • 1/2 teaspoon crushed red-pepper flakes
  • 6 oz tomato paste
  • 2 teaspoons unsweetened cocoa powder
  • 2 tablespoons sugar, plus more if needed, to taste
  • 2 large eggplants (2 1/4 pounds total), cut into 1/2-inch cubes
  • 2/3 cup red-wine vinegar
  • Coarse salt
  • 1 pound rigatoni
  • freshly grated Parmesan, for serving, if desired
  • fresh basil, for garnish, if desired
  1. In a 5-quart Dutch oven or pot, heat oil over medium-high. Add onion, raisins, pine nuts, garlic, and red-pepper flakes; cook stirring occasionally, until onion has softened, 4 to 6 minutes.
  2. Add tomato paste, cocoa powder, and sugar; cook, stirring, until tomato paste is fragrant, 2 to 3 minutes. Add eggplant, vinegar, and 2/3 cup water.
  3. Cover and cook, stirring occasionally, until eggplant is tender and mixture is thick, 7 to 10 minutes. Season with salt and more sugar (up to 2 tablespoons), as desired.
  4. Cook the rigatoni according to the package directions in salted, boiling water. Reserve 1/2 cup of the pasta water.
  5. Combine cooked pasta with approximately 3 cups of the sauce, or as desired. Gradually add reserved pasta water until desired consistency is achieved.
  6. Serve garnished with freshly grated Parmesan and fresh basil, if desired.

One Year Ago:

Bruschetta Rossa

This is the perfect summer appetizer, especially when local tomatoes and backyard fresh basil are available. I substituted Campari tomatoes because it is still a little early for perfect local tomatoes. This version was loosely adapted from The Union Square Cafe Cookbook: 160 Favorite Recipes from New York’s Acclaimed Restaurant by Danny Meyer and Michael Romano.

  • 8 Campari tomatoes, cored, seeded, and diced
  • 1/2 cup (firmly packed) basil, washed, dried, & thinly sliced
  • 4 cloves of garlic, peeled and halved lengthwise, divided
  • 4-5 T extra-virgin olive oil
  • 1/4 to 1/2 tsp coarse salt, or to taste
  • freshly ground black pepper, to taste
  • French baguette, cut into 1-inch thick slices
  1. Combine the tomatoes, basil, salt, pepper, olive oil, and half of the garlic.
  2. Stir well to combine and marinate at room temperature 1 to 2 hours.
  3. To serve: Grill or toast the bread until golden brown. While the toast is still warm, rub each piece on both sides with the reserved garlic halves. The garlic will melt into the bread and give it an intense flavor.
  4. Use a slotted spoon to heap a generous serving onto each garlic-rubbed toast, leaving the garlic cloves in the marinade.
  5. Serve immediately to prevent the bread from becoming soggy.

Note: The garlic cloves and leftover juices can be reused– chop the garlic and use as a delicious sauce for hot pasta.

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