Want the recipe for a creamy corn soup with no cream? The old-fashioned technique: grating raw corn to release its milk produces a creamy base for soup without the calories. Look for corn that looks plump – regardless of size or corn variety – with husks that are a nice, fresh green color. Respect market etiquette: rather than pull down a corner of the husks, which dries out the corn, run your hands over the ear to be sure the rows are plump and well-filled. Shriveled or dry-looking kernels are signs of overly mature corn and will be starchier and have less milk.
KNOW YOUR SOURCE: Yes, just-picked corn tastes best, and most market farmers get their corn to the farmer’s market within 24 hours.
Recipe: No-Cream Creamy Corn Soup with Chipotle-Lime Topping
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