The gorgeous summer corn is so sweet and delicious that I often don't want to serve it any other way but lightly steamed on the cob. However a bowl of warm or cold corn soup is so very special during the short harvest time that it becomes almost as wonderful, …and all the muss and fuss along with the pots and pans are absent.

    6 - 8 ears of corn, shorn
    3 Tbs olive oil
    1 large onion, chopped
    2-3 cloves of garlic
    8 cups of vegetable stock or water with the discarded corn cobs for flavor
    pinch of curry powder
    pinch of cayenne pepper (or a piece of a fresh cayenne pepper)
    salt & pepper to taste
    chopped cilantro or parsley as garnish

    Saute onion and garlic in olive oil
    Add corn
    Add curry powder& cayenne
    Add water or stock to desired consistency
    Add salt & pepper
    Cook until corn is tender ( about 20- 25 minutes)

    Serve with chopped fresh cilantro or parsley

    Add tomatillos when adding corn to the soup
    Use the spices coriander and cumin seeds (toasted for 1 -2 minutes in a pan )
    Use sage leaves instead of curry powder
    Add roasted tomatoes when adding corn (chopped red peppers or chopped spinach)
    Use leeks instead of onions
    Add 1 cup of unsweetened coconut milk
    Add potatoes to corn soup