Ideal Bite

Ready for an earful? Here goes: Cook up some cob from Mick Klug Farms in MI - corn's at its peak right now. Never mind the butter, it's so sweet you can eat it plain. Or go Cajun with this tasty soup from Chicago Chef Guiseppe Tentori at BOKA - it's a-maize-ing..  

 

Sweet Corn Soup with Crawfish 
Serves 4
Ingredients (local or organic whenever possible):
10 ears corn
1 lb crawfish tails (cleaned and boiled)
1 lb leeks
6 cups water
pinch Spanish paprika
pinch salt
 
Remove corn from cob. Reserve cobs. Place cobs in large pot with 6 cups boiling water. Boil for 5 minutes. Strain and reserve stock. Allow the corn kernels to sit and steam in the former cob pot for 5 minutes. Add corn stock and a pinch of salt. Simmer for 1 hour. Remove from heat. While still warm, blend until smooth. Cut leeks into 2-inch slices and sweat in pan with a pinch of Spanish paprika and salt for 10 minutes or until tender. Serve in a large, shallow bowl, place small pile of leeks in the center. Arrange crawfish around the leeks. Pour corn soup in the bowl.