Creamy Grilled Corn Soup

With sweet corn being at its peak, I felt it necessary to use it as much as possible.  While pursuing through my 5 Ingredient Fix cookbook, I came across a yummy looking corn soup recipe.  I was already making Grilled Flank Steak with Spicy Corn Relish, so I decided to grill all the corn I purchased and make both recipes.  With both of these recipes made in one night, I had lunches/dinners for several days.  This might be something I’ll do more often…

Materials:

  • 4 fresh large sweet corn cobs, husks and silks removed
  • 3 T unsalted butter
  • 1 yellow onion, chopped
  • kosher salt and freshly ground black pepper, to taste
  • 3 C vegetable stock
  • 1 C half-and-half plus more as needed

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Grilled Flank Steak with Spicy Corn Relish

Benhart Farms, a local family farm that sells only what they raise, was at the farmer’s market near my house.  They sell chicken, pork, beef and eggs (all hormone free).  Our neighbors had us over for dinner, and we had some of the steak from this farm.  I’m not sure what the cut was, but I know it was very delicious.  I bought a pound of flank steak for a recipe I had seen with a spicy corn relish. The recipe is from Claire Robinson’s 5 Ingredient Fix cookbook.  I have become very fond of her style of cooking over the years.  Her idea of cooking is simple, yet still restaurant quality.  This recipe was just that, and more.  For a teacher and a coach that is currently in graduate school…this cookbook is starting to become my best friend.

Materials:

  • 3 fresh large sweet corn cobs, husks and silk removed
  • 1 small jalapeño
  • Zest and juice of 1 lime
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 Tbsp chopped cilantro
  • 1.5 pounds flank steak (Flank steak usually comes in 1 lb., which is what I used)

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