I ran across the yard with my freshly harvested and shucked corn, to already boiling water. In the ears went, with just a flash and then plunged into ice cold water. Cut them on a Bundt pan. Some of the gathered kernels were used in this recipe:
Smoked Gouda Corn Chowder
4 cups peeled and diced potatoes
1 onion, diced
4 cups corn kernels
1/2 c. grated smoked gouda
1 c. chicken stock
1 c. vegetable stock
1 cup cream
1/2 tsp. ground cloves
2 Dashes of Worchestershire sauce (Ooooooomami)
Salt and Pepper to taste
Boil the potatoes and onion in enough water to almost cover them. Meanwhile, put two cups of the corn kernels in a blender and add about a 1/4 c. of water and puree them, set aside. When the potatoes and onions are tender turn off the heat and apply a hand blender, while adding the stocks, make it smooth. Add the corn puree, the remaining 2 c. of kernals and grated gouda. Turn the heat back on to Medium, heat through and melt the cheese. Turn the heat down to low and add the cream, ground cloves and Wochestershire sauce. Stir completely and cook a few minutes more. Serve garnished with a compound butter floating on top (pictured is parsley butter).
When I thought of what would be good with corn, my mind immediately wandered to oysters. We had fried oysters breaded with blue cornmeal and a fennel cole slaw, garnished with dried cranberries.
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