Yes we are. We love us some corn in our house. Our favorite way to eat it is Mexican-style. We barbecue whole ears of corn in their husks (no need to soak first as some recipes recommend) and then, once roasted, we shuck the corn, spread it with mayo, roll in crumbled cotija cheese, and then devour with a squeeze of lime and lots of Valentina (or Cholula, in a pinch) hot sauce. It is so messy, so good, and just this is often our dinner in the summer time. (And look at that, a recipe!)
At the farmer's market yesterday I picked up some corn and thought to do Mexican corn for dinner tonight, but I changed my mind after spending all day at the water park. Even though it is close to 100º in our backyard right now, I decided to make a hearty corn chowder because splashing in the sun makes a person hungry. Almost everything in my chowder came from the farmer's market and I prepped it and got it simmering in under 30 minutes. We will have this for dinner along with a crisp, cold, butter lettuce salad.
CORN CHOWDER CITYMAMA-STYLE
Whenever you add something to the pot, remember to add a little salt, too.
half a package of bacon, diced (I like Beeler's preservative-/nitrite-free bacon)
a splash of olive oil
one large Walla Walla onion, diced
2 stalks of celery and the leaves, chopped
a bell pepper or as many baby peppers as you can carry in two hands (~10), chopped (this is optional)
4 medium ears of corn
as many new Yukon Gold potatoes as you can carry in two hands (I carried exactly 10)
milk or half-and-half (whatever you prefer)
salt and pepper to taste
In a heavy soup/stock pot, cook bacon over medium heat until cooked though but not brown. Then add the onion, celery, and peppers and let them cook down. In the meantime, carefully scrape the kernels from the corn using a sharp knife. If the kernels are particularly milky that is a good thing. Save it. Using a flexible chopping mat helps to get all the kernels and any liquid into the pot, otherwise I always chop on wood. Better for the ol' knives.
Now add some water to the soup pot until it reaches about half way up the sides—six to eight cups depending on how big your pot is. (I use the 8-quart pot shown here.) Then slide in your cubed potatoes. Bring to a boil, and them immediately reduce heat to a bare simmer. Spend a few minutes skimming foam off the surface of the soup. It's nasty and clouds up your broth. Once this is done, let the soup simmer until potatoes are cooked though and flavors deepen, about 30 minutes. Turn off heat.