Stories / Beard House, Recipes

The Best Recipe to Make the Most of Summer Corn

Hilary Deutsch

August 18, 2016


While we love slathering simply boiled corn with butter and salt, or using kernels in a fluffy andouille spoonbread, or even tossing whole cobs right on the grill, we're always looking for new ways to treat this beloved summer veg when it's in such heavy rotation. If you’re in the market for a new preparation, give this Chilled Corn Soup with Chorizo a whirl. A veteran of Tom Colicchio’s Crafted Hospitality group, chef Kyle Koenig will treat guests to a sip of this refreshing soup at his upcoming Beard House dinner. Topped with a tangy chorizo and sherry vinegar dressing, this quick-and-easy dish reminds us just how sweet summer can be. Get the recipe.

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Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.