It's summer, and that means fresh corn.



I'm a complete corn snob, but also an optimist- I buy corn at the farmers' market, always hoping that one day it will actually be up to good. I grew up eating great corn in Indiana, and even got fantastic corn in Boston- I followed Stillman's Farm to just about every farmers' market in the city when their Mirai corn was in season. Surprisingly, I've completely failed to find very good corn in California- we keep trying, but after an ear or two eaten straight, we end up cutting the corn off the cob for use as an ingredient.



Thus, you'll need:



5-8 ears fresh sweet corn on the cob

1 large onion

1 bunch basil (parsley or cilantro can substitute; it just has to be fresh)

1 bunch scallions

1/2 c coconut milk or coconut cream

2 Tablespoons chipotle peppers in adobo sauce (from a can)

sugar (maybe)

salt & pepper



Shuck the corn, and cut the kernels off the cob with a very sharp knife.

Edited to add: I just got this OXO Corn Stripper from Williams-Sonoma, and am quite happy with it. It's easy to use, and there's much less mess from kamikaze corn kernels. Even my mom liked it.

Chop the onion into small chunks, about the same size as the corn kernels.

Chop the scallions, basil, and chipotles.

