Fresh Corn Stew

I hate writing recipes I know Denise can’t eat, but that’s one of the things we deal with with food allergies — I almost feel guilty eating things someone else can’t. But I also know not to push that guilt on them. So sorry, corn-allergic friends and readers, but this one isn’t for you.

With our CSA share, we are currently getting a ton of corn — about 6 ears a week. And I get all of it (which, I think works out — Denise has taken all the lettuce because I don’t eat it.) Corn on the cob is awesome (if you’re not allergic), but frankly, it gets boring quickly. Using up all the leftover corn gave rise a few variations to this recipe, a corn stew, though I’m not entirely sure about calling it a “stew.” It’s not primarily broth, like a soup, but it’s not a chowder because there is no cream or milk in it (though if you stir in the cashew sour cream suggested as a topping, BAM: chowder!). So we’ll go with stew. English. So imprecise sometimes.

If you’ve never taken corn off the cob, here are some ideas about how to do this. I just use my largest cutting board and a long thin knife and clean up the mess.

This stew is completely vegan, but depending on the toppings you choose, you might alter that. I suggest considering, as toppings: avocado, crumbled bacon, scallion greens, cashew sour cream, cheese (vegan or not, as you decide), and cilantro. You sure don’t need all of these, but this stew kind of begs for a topping or two. In any case, it highlights the sweet corn that says “summer” to so many people.

Fresh Corn Stew

• about 2 T oil or fat of your choice (if you are going to top this with bacon, consider using the fat!)
• 2 leeks, chopped (about 3/4 cup)
• 1 Italian pepper, chopped (about 1/4 cup)
• 3 ears of fresh sweet corn, cooked and kernels cut off the cob (between 1.5 and 2 cups)
• 1 teaspoon dried basil (or about 4 leaves fresh, chopped)
• salt and pepper to taste
• 16-20 oz. of vegetable broth or stock
• 3 small fresh tomatoes, cut into chunks (between 3/4 and 1 cup)

Toppings, all optional:

• scallions
• cashew sour cream*
• fresh cilantro, chopped
• bacon, cooked and crumbled
• cheese or cheese substitute
• avocado

In large pot, heat oil over medium heat. When hot, add leeks, stir well, and then add chopped pepper. Cook for about 5 minutes, or until soft.

Add corn kernels, stir well, and then add basil, salt, and pepper. If you are using commercial broth, go light on the salt until you’ve tasted the broth. Stir seasonings in well.

Add broth and bring to a low boil. Add tomatoes, and when low boil is again achieved, turn down the heat to low and simmer about 10 minutes.

Top as desired, and enjoy. This soup is great the next day.

Cashew Sour Cream (modified from oh she glows!) (obviously this makes it not nut-free)

• 1/2 cup raw cashew pieces, soaked overnight or in hot water for a few hours
• 3 Tablespoons water
• 2 teaspoons lime juice
• pinch salt (to taste)
• 1 teaspoon chives

Add cashews, water, and lime juice to blender. Blend until smooth. Stir in chives and salt. Refrigerate for an hour to thicken.

Enjoy.