Do you ever walk past a perfectly innocent pile of corn and feel just a tiny bit of anger/resentment. Maybe even an “I SEE you! And I KNOW you’re all FRESH and SASSY. I have NO TIME!” went through your head. This is normal.
Fresh vegetables are everywhere right now. Just how many times are you supposed to be able to think of something brand new and exciting to whip up with all those peppers, eggplants, zucchini and tomatoes, not to mention the corn.
I’m not saying I don’t love a little bit of “ooh, baby, what was that?!!, but nothing moves me like deep down soul stirring classics, and I see no problem with serving a good corn chowder every Monday night.

This will use up at least five ears of corn you may have felt pressured to buy after all.

5 ears of fresh corn
Half a small onion
1 leek, rinsed of sand
1 carrot
2 inside stalks of celery
olive oil and butter for sauteing
salt and pepper
a few sprigs of fresh thyme
1 tablespoon of chopped parsley
2 cups vegetable or chicken stock
1/4 cup cream

Slice the corn off the cob. Dice the onion, leek, carrot, and celery finely. Saute all of diced vegetables in a little olive oil and butter with a pinch of salt enough to make it delicious, and a grind of freshly ground black pepper. Cook until they are absolutely soft, about fifteen minutes, over a low flame. Add the corn with a few sprigs of fresh thyme and the parsley. Cook for another minute. Remove half of what you have in the pan and puree with a hand held blender. Add 1 cup of stock and 1/4 cup of cream. Taste for salt and pepper. Heat very gently. (If you love potato, you can dice up a yukon peeled potato as well in the beginning, and saute along with the other vegetables. Be sure to do a small dice.) This is delicious with chicken and sausage skewers that have a few onion wedges in between and a platter of roasted red peppers on the side.