Despite the drought, our corn patch is spectacular this summer; regal, tall stalks almost 7 feet high in a neat 12- foot by 10- foot patch with five rows of 11 plants. The variety, Natural Sweet (F1), sold by Johnny’s Selected Seeds, has at least 2 and sometimes 3, eight inch long, plump ears per stalk.
We will soon be enjoying freshly picked corn-on-the cob daily. Slathered with butter, dusted with sea salt and fresh pepper, or basted with herbed oil and grilled, just-harvested corn is a real summer treat.
Corn is also perfect for the “cook once, eat twice” kitchen strategy. Cooked corn scraped off the cob is perfect for additions to black bean or pasta salads, as topping for a pizza, sautéed with peppers and onions as a side dish, or made into soups and chowders. I like to freeze bags of corn to enjoy in the winter.
Nutritionally speaking, sweet corn is a high-carbohydrate, high starch food. It is a good source of Vitamins A, B, & C and provides potassium. For those feeding hungry teenagers or active farmers, by adding fat to the mix, like butter or cheese, this increases the nutritional density and provides their bodies with valuable calories.
No summer lobster bake is complete without golden ears of sweet corn. Our favorite activity for visiting friends and family is a trip out on the boat with Captain Flip while he pulls his lobster traps. When they return, we harvest mouthwatering ears of fresh corn to complete the feast.
The recipe for Corn Velouté with Maine Lobster is an inspiration from Miles Bloomenkranz, a visiting foodie friend from New York. A perfect dish to utilize the leftovers or encores from a lobster bake, this velvety soup is an elegant starter to a festive meal, or a comforting and satisfying main course.
Velouté is one of four mother sauces of French cuisine. A roux of cooked flour and butter is whisked into seasoned hot milk or stock. Corn kernels are added and simmered, and then the mixture is pureed, seasoned, and strained. The finished soup, sophisticated and tasteful, is ladled over chopped Maine lobster in soup bowls, and garnished with chopped scallions or chives.
A rich dish, Corn Velouté with Maine Lobster, was the first course of our meal. Roasted new Maine potatoes, grilled duck breast with wild blueberry sauce, and baby green beans with sautéed oyster mushrooms was next on the menu. We concluded the celebration with French Acadian Chocolate Cake and fresh raspberry sauce.
The soul hit “How Sweet it is to be Loved by You” famously covered by James Taylor in 1975 perfectly sums up my love for visiting foodie friends and their inspirational recipes, summer sweet corn, and Maine lobster.
Corn Veloute' with Maine Lobster
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 3 cups milk or stock
- ¼ cup chopped shallot or onion
- 1 garlic clove smashed
- 3 sprigs fresh thyme or summer savory
- Maine sea salt and fresh pepper to taste
- 4 cups corn kernels scraped from cob or frozen or canned
- 3 tablespoons heavy cream
- 1 tablespoon chopped chives or scallions for garnish
- 1 tablespoon balsamic vinegar to finish
- 6 – 8 ounces chopped Maine lobster
Instructions
- Assemble ingredients and tools. If using fresh corn, steam the corn and scrape the kernels off the cob. Set aside. Chop the onion or shallot and the chives. Smash the garlic clove. Set aside.
- In a heavy soup pot, melt the butter over low heat. Add the flour and mix to form a paste. Cook this mixture for 2 minutes, then remove the roux from the heat.
- In a medium saucepan, heat the olive oil and then add the chopped onion. Sauté until soft. Add the milk, smashed garlic and thyme. Bring the mixture to a simmer over medium-low heat. Allow to steep for about 10 minutes.
- Off the heat, strain about ½ the milk mixture into the cooked roux. Whisk the milk and roux until smooth. Gradually add the rest of the milk mixture while whisking. Return the pot to the stove. Bring the mixture to a light boil, whisking constantly, and cook for 2 minutes.
- Add the corn kernels to the bechamel and heat briefly. Use an immersion blender (or add the soup to a blender), and blend until smooth.
- Strain the soup through a sieve into another pot, pressing through as much pulp as possible to make a smooth texture. Stir in the heavy cream. Season to taste with Maine sea salt and fresh pepper. If desired, whisk in a tablespoon of balsamic vinegar. Slowly bring the soup up to temperature.
- To serve, heat the chopped lobster briefly in a tablespoon of butter. Divide between six heated soup bowls.
- Ladle the soup into the bowls and garnish the top with chopped fresh chives.
