Eating Corn on the Cob

Anyone else eat corn on the cob one row of kernels at a time? Anyone? Please don't judge me because I do it that way. I can't tell you how much grief I get for it. My husband thinks it's freakish and wrong and says I look like a typewriter eating corn. He makes fun of me each and every single time corn on the cob is on the menu—it never gets old for him. The habit started in seventh grade, when I first got braces. But now I do it because I have jaw problems, and it makes my jaw muscles less sore to nibble off one row of kernels than to open wide and go at it like normal. Besides, my method is so much more neat and orderly, and I just don't like the feeling of having bits of corn stuck between my teeth. I can't be the only one with this particular quirk, can I?


Anyway, usually I avoid the issue altogether…


Corn & Poblano Chowder
Printable Recipe

2 tablespoons (¼ stick) unsalted butter
1 small yellow onion, diced
1 stalk celery, diced
2 cloves garlic, minced
1 ½ quarts water
1 bay leaf
1 small sprig thyme
Kernels from 6 ears corn
¼ cup heavy cream
3 roasted poblanos, julienned
Kosher salt
Freshly ground black pepper

Heat a large, heavy pot over medium heat until hot but not smoking. Add the butter, onion, and celery and sauté for 4 to 5 minutes, or until soft. Add the garlic and sauté for another 30 seconds, or until fragrant. Add the water, bay leaf, thyme, and half of the corn. Bring to a boil and simmer, stirring occasionally, for 25 to 30 minutes, or until the flavors come together. Discard the bay leaf and thyme sprig, remove from the heat, and puree with an immersion blender until smooth. Strain through a fine mesh sieve. Return to the heat and add the cream, poblanos, and remaining half of the corn. Bring to a boil and simmer, stirring occasionally, for another 20 to 25 minutes, or until the corn kernels are tender. Season to taste with salt and pepper. Ladle into bowls and serve immediately.

Serves 4 to 6 as a first course. An absolute must for summertime, when corn is at its peak. If you don’t have an immersion blender, you can use a regular blender but remember: never fill a blender more than half way with hot liquid. This means you will need to blend the soup in batches and reheat it before serving. This is a vegetarian soup.