It’s nearly the end of corn season. The stalks have been stripped but there are a few fresh ears still available in the stores. Here are some ideas for enjoying the last of the harvest:
- Smoked Sweet Corn Soup – Chef Kevin Taylor
- Curried Corn Ice Cream
- Denver Botanic Garden’s Corn Maze
- Junior League of Denver’s Local Foods Festival
ELEGANT: SMOKED SWEET CORN SOUP
Restaurant Kevin Taylor kindly shared with me Chef Kevin’s Smoked Sweet Corn Soup. It’s pretty easy to make and easier to eat. The ingredients list is refreshingly simple, yet the soup has a fairly complex taste. My only modification was to use prosciutto in lieu of bacon. It has a comforting natural creaminess with a slightly spicy kick. Fresh corn from my own garden made it even more satisfying.
I recently had the pleasure of touring the newly-renovated Restaurant Kevin Taylor by Chef Kevin’s charming wife, Denise. The sophisticated setting was designed by Chef Taylor, and features abalone and Swarovski crystal chandeliers, custom-designed furniture, hand-blown glass art by local artist Mike Saull, and fresh flowers. The restaurant is a reflection of the natural elegance of both Chef and Mrs. Taylor.
SMOKED SWEET CORN SOUP
Chef Kevin Taylor – Kevin Taylor Restaurant Group
Makes 10 cups
10 ears corn on the cob
Vegetable Oil
½ cup diced bacon (about 5 strips)
1 medium white onion (rough chopped)
2 tablespoons ground cumin
2 ½ quarts water
1 large chipotle chile
1 ½ tablespoons salt
2 ½ tablespoons fresh lime juice
Lightly coat ears of corn with vegetable oil. Charbroil corn on grill, turning frequently until majority of kernels are dark brown. Remove kernels, cutting close to cob so as to remove as much starch as possible.
In a large pot, sauté onion and bacon until bacon browns. Add cumin and cook for another 2-3 minutes. Add corn to onion, then add water and chipotle. Boil slowly for 1 hour.
With a hand-held blender or food processor, puree soup on high speed 3-4 minutes. Add salt and lime juice. Strain through a china cap. Reheat to serve.
COOL: CURRIED CORN ICE CREAM
You can make ice cream out of just about anything. And yes, including corn. (RECIPE). Trick your kids into a serving of vegetables by serving them Curried Corn Ice Cream on a waffle corn. (They don’t have to know.)
FUN: CORN MAZE AND LOCAL FOODS FESTIVAL
This weekend is the opening of the Denver Botanic Gardens at Chatfield’s 8-acre Corn Maze.
It coincides with the Junior League of Denver’s 2nd Annual Local Foods Festival. The festival is a fundraising event that will include a farmers’ market, Rhinestone Rodeo VIP event, samplings from local restaurants and chefs, and a chili cook-off. I’ve entered the cook-off and will be serving up my Green TomTom Chili. Attendees will pay just $5 to judge for themselves who has the best chili (vote for ME!).
CORN MAZE DETAILS:
Every Friday, Saturday and Sunday from Sept. 9 through Oct. 30 at our Chatfield location.
Map and directions to Denver Botanic Gardens at Chatfield
Fridays 4–9 pm
Saturdays Noon–9 pm
Sundays Noon–6 pm
admission
$10 Adults
$8 Member
Student, Seniors (65+)
$5
Child (ages 3-12)
$4
Child Member
Free for children 2 and under
JUNIOR LEAGUE OF DENVER’S ANNUAL LOCAL FOODS FESTIVAL DETAILS:
Farmer’s Market
Saturday September 10
Sunday, September 11
11 am–4 pm
Chili Cook-Off
Saturday, September 10
Noon–2 pm
Rhinestone Rodeo, an exclusive VIP event
Saturday, September 10
6:30–10:30 pm
Educational Series
Sunday, September 11
11 am–1 pm
Photography by: Mark Woolcott Photography
Styling by: Patricia Bainter, The Patrician Palette
All images and content the property of the artists and may not be copied or redistributed without their consent.