Corn season has to be one of my favorite times of the year. On the cob, in a salad, grilled with kalbi ribs, I’ve even been known to eat corn raw! If you are looking for inventive ways to use up some extra ears, this gazpacho makes for a quick and easy dinner!
Yield: 4 appetizer servings
Time: 20 minutes
2 small Yellow Peppers, seeded and diced
1 pint Yellow Cherry or Sungold Tomatoes
2 cups Corn Kernels
1 1/2 Tbsp Malt Vinegar
1 1/2 cups Cucumber, peeled, seeded and sliced
1 tsp Thai Chili or Serano Chili, minced
1/4 cup Extra Virgin Olive Oil
Saute corn kernels in a splash of olive oil, until just cooked. Transfer to a plate to cool before adding to the bender.
Add all ingredients to a blender and puree until almost smooth. You want the gazpacho to have a little texture.
Season with salt and more malt vinegar if needed. Chill before serving and garnish with herbs.