Mother Shucker

I need to apologize in advance because this post is going to be corny.

I blame the recent heat wave.

Otherwise, who else would think its a good idea to walk a black dog 3 miles in

100+ degree heat and humidity?

Probably someone who would carry a 30 pound lab terrier mix 6 city blocks out of fear that the dog was suffering from heat exhaustion.

Naturally it couldn’t be the over-fluffed nine pound pomeranian that needed a ride.

No.

He drinks his body weight in water everyday and was perfectly content walking through the desert downtown district.

Clearly, the other dog does not read the blog.

Otherwise she would have known to stay properly hydrated throughout the day.

Thank God for good friends that will pick you up on the side of the road and bring refreshments for the furry creatures.

Because, no, I did not think to bring water for myself or my dogs.

Worst. Dogmother. Ever.

 I blame the heat.

It turned my brain to mush.

Which is precisely why this post is so corny.

When its a hundred degrees outside and you just don’t feel like cooking, a raw, chilled soup is the perfect solution. Corn is almost at the peak of its season, and is so sugary sweet that it doesn’t even need to be cooked.  This soup may seem like an unusual combination of ingredients but the flavors really compliment each other and the whole recipe comes together quicker than you can shuck the corn used to make it. 

The key to this soup is using corn that’s freshly picked-ideally the same day.

CHILLED SWEET CORN SOUP

(Recipe adapted from here)

4 ears fresh sweet corn

1 1/2 cups coconut milk beverage

Make sure you buy the unflavored coconut milk beverage as I’m sure you don’t want vanilla flavored corn. You can also use a can of full fat or lite coconut milk. Add water as needed for desired consistency.

1 green pepper, roughly chopped

Many recipes call for a jalapeño pepper, but I had this garden pepper on hand so I used that instead.

1 lemon or lime, juiced

1-2 teaspoons salt

1/2 teaspoon ground black pepper

Using a large knife, remove the corn kernels from the cob.

Do this twice to get every last bit of juicy corn goodness!

Add the corn, pepper, coconut milk, lemon juice, salt, and pepper to blender or food processor.

Process until smooth.

Serve chilled.

You can heat this soup up but that would almost be as ridiculous as watching a five foot woman carry a medium sized dog through the streets of downtown Dover.

Whatever.

That’s the most weight I’ve lifted all year.

That combined with a panic induced heart rate of 180 beats per minute means I pretty much got the best work out ever.

Which is good because I don’t predict any walking exercise in the near future.

 

 Keep calm and…awww…shuck it.

Just stay inside.

Follow Me on Pinterest

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s