Smitten Kitchen raved about her corn soup, so I decided to give it a try while corn is still good. You make a corn stock with the cobs (I used the Instant Pot for that) and make the soup with the corn, onions, garlic, coconut milk and lime. Several sub-recipes: pickled shallots, fried shallots (we already had some from the Chinese market), chili oil. Jason made a beautiful load of raisin-walnut bread, and I busted out the fancy cheese that sweet Corrina gave me for my birthday (It was excellent). Jason really liked the soup, but I found it really, really sweet. Maybe SK doesn't have our superlative Valley corn? I kept adding more cilantro, shallots and chili oil to try to balance the flavor. It didn't help that I forgot to serve the pickled shallots. Maybe the leftovers will be better (not that it was bad, per se!). The next corn project will have to be fritters.
I made a regular old coffee cake from Classic American Desserts as well. For something with no nuts, or cinnamon or anything fancy, this is such a delicious cake.
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