Sweet Summer Corn & Hot Chili Oil

Cold Corn Soup with Chili Oil

Recipe:
¼ C. Cr. Red Pepper Flakes
¼ C. Good EVOO
Jar for shaking & storage
2 Qt Boiling Water
Kosher Salt
6 ears Corn
2 Cups Milk
Sugar (if needed)
1 Small Shallot, finely diced
1 Tbls. Fresh Snipped Chives
Sunflower Seed Garnish

First make the chili oil by putting ¼ Cup Crushed Red Pepper Flakes into ½ Cup EVOO in a jar and shake it vigorously, let marinade for 2-3 days in a sunny part of the kitchen, strain. Keeps in fridge for a month!

Cook Corn in in 2 Qt boiling Water with 1 tsp Kosher salt and 2 Tbls. Organic Sugar for 3-5 minutes. Really fresh, sweet, good corn only needs a few minutes to cook.
Use tongs to transfer to colander, rinse with cold water to cool. Stand the corn on it’s end, and cut kernels off, then Scrape Corn juice from the cob seated over a bowl, catch all that sweet corn goodness.

Transfer to a blender and work in 4 batches using all the reserve corn jus and ½ Cup Milk to each batch for 2 minutes to liquefy. Pass each batch through a fine mesh strainer set over a bowl, pressing down on the solids to extract all that yummy golden sweetness and body.

Season with Salt & Fresh Cracked Pepper. Taste and adjust seasonings as desired.

Finish with fresh thyme leaves & garnish with Red Pepper Slivers, Shallots, Chives & a drizzle of Chili Oil.

Voila! Can also be eaten hot if desired.