Chilled Corn Soup with Créme Fraîche & Basil Oil
As the sun begins to fade and days get shorter, I’m already waxing nostalgic for this glorious season. Of childhood summer memories, one of my fondest dates from when my family and I lived in upstate New York. In late August, it became a favorite ritual for us to drive to a farm stand to pick up local corn—only the Irondequoit variety would do. The later the harvest, the sweeter the corn, my parents would say. They would joke about having a pot of boiling water at the ready so we could throw the ears in as soon as they were shucked, allowing us to enjoy the sugar at its peak. There was nothing like it: the steaming cobs only called for a sprinkle of salt, no butter necessary. To me, this simple chilled soup captures that very essence of sweet corn goodness. Every part of the corn is utilized, kernels and cobs, to fully enhance its flavor. A drizzle of fragrant basil oil and satiny créme fraîche makes a perfect finish to this best of summer in a bowl.