By: The editors of Relish magazine
Almost 65 years ago plant scientists at the University of Illinois discovered a supersweet gene that produced corn kernels packed with sugar. The rest is history, with Silver Queen, Super Sweet, Kandy Korn and Sweetie now being found at most farm stands. While this intense sweetness has fostered corn ice cream and creme brulee, we still prefer it buttered and salted as a side with dinner. But one can eat only so much corn-on-the-cob, so here’s a way to use the creamy kernels off the cob—matched with sharp, salty ingredients for a dynamite flavor contrast.
Salty, crispy bacon and smoky paprika (found in the spice section of most supermarkets) flavor this creamy soup studded with sweet corn and briny shrimp. Arugula gives it color, but parsley or spinach will work too.
4 ears fresh sweet corn
4 slices bacon
1 medium white onion, chopped
1 tsp salt
1 tsp smoked paprika
1/4 tsp cayenne pepper
2 Tbsp all-purpose flour
2 medium baking potatoes, chopped
5 cups 2 percent reduced-fat milk
1 lb shrimp, peeled (deveined, if large)
4 cups baby arugula or mache, or chopped and
stemmed mustard or turnip greens
1. Cut corn kernels from cob. Scrape cobs with back of knife to release milk. Set aside.
2. Cook bacon in large Dutch oven. Remove from pan, drain and crumble.
3. Add onion, corn, salt, smoked paprika and cayenne pepper to bacon drippings. Cook, stirring, 10 minutes. Add flour, whisking well, and cook 2 minutes. Add potatoes and milk. Cook 10 minutes or until thick and creamy. Add shrimp and cook until pink. Stir in arugula. Serve with crumbled bacon. Serves 6.
Photo by Mark Boughton Photography / styling by Teresa Blackburn