Adapted from a Recipe by Sara Moulton
Like other sweet veggies, corn and vanilla are a great match. You don’t need much, but the amount you add is the special ingredient that makes either fresh or frozen corn come alive. The pureed corn takes the place of cream and keeps the flavor bright and fresh.
As much as I hate letting go of the Christmas tree with its sweet lights and woodsy smell, when the holidays end, it is definitely time for turkey soup. Okay, maybe you didn’t have turkey for the holidays, but we did, and I made turkey soup yesterday with all the tasty last bits of leftovers, lots of veggies and nice meaty chunks of turkey. It filled the house with its steamy fragrance as I reluctantly removed the ornaments and lights of the holiday tree.
While this is exceptional made with fresh corn, good-quality frozen corn is very, very good as well.
The creamy sweetness of corn and vanilla pair together perfectly. So here’s an easy late summer recipe to get you started with Vanilla Salt. This is also a nice, low-fat, low-calorie dish that is great for dieters or to serve as a side dish with grilled meat or fish. As it’s delicious at room temperature and it’s finished with balsamic vinegar, it easily doubles as a salad.