12 ears fresh corn on the cob, silks and husks removed
1 small Spanish onion, coarsely chopped
1 small carrot, coarsely chopped
1. Using a sharp knife, remove the kernels of corn from each cob, place the kernels in a bowl and reserve for the soup. Cut each cob in half crosswise
2. Place the corn cobs in a large stock pot with the onion and carrot and add 7 cups of cold water. Bring to a boil over high heat, reduce the heat to low and simmer for 30 minutes. Strain the stock into medium saucepan, bring to a boil and cook until reduced to about 4 cups. Remove from heat and let cool slightly.
Corn kernels from 12 ears of corn (from above)
3 tablespoon olive oil
1 tablespoon unsalted butter
6 cloves roasted garlic
¾ cup dry white wine
Corn stock (recipe above)
1 tablespoon granulated sugar, plus more if needed
Kosher salt and freshly ground black pepper
3 tablespoons crème fraiche
1. Preheat the oven to 350 degrees F. Place the corn kernels in a roasting pan or on a sheet pan, add 2 tablespoons of olive oil and toss to coat. Roast the corn in the oven until lightly golden brown, stirring a few times, about 20 minutes.
2. Heat the remaining tablespoon of oil and butter in a medium saucepan over medium-high heat. Add the roasted garlic and cook for 1 minute. Add the wine, bring to a boil and cook until almost completely reduced. Add the corn kernels and sugar and cook for 5 minutes, stirring occasionally. Add enough of the corn stock to cover the corn by 1-inch, season with salt and pepper and bring to a boil, reduce heat to medium and let simmer for 30 minutes, stirring occasionally.
3. Using a slotted spoon, remove the solids to a blender and add 1 ½ cups of the cooking liquid and blend until smooth. If the soup is too thick, add more of the cooking liquid, ¼ cup at a time. Strain the soup into a medium saucepan and bring to a simmer over medium heat. Taste for sweetness, if needed, add a few extra teaspoons of sugar. Whisk in the crème fraiche and season with salt and pepper to taste. Ladle into bowls and top with some of the crispy okra.
½ cup rice flour
2 tablespoons finely ground yellow cornmeal
½ cup cold water
Salt and freshly ground black pepper
½ pound okra, stem ends removed and cut crosswise into ½-inch thick slices
1. Heat 2-inches of peanut oil in a medium high-sided sauté pan or cast iron pan until the oil begins to ripple.
2. While the oil heats, whisk together the flour, cornmeal and water until smooth. If the mixture is too thick, add additional water 1 tablespoon at a time. The mixture should be the consistency of pancake batter. Season the batter with salt and pepper. Add the okra, in batches to the rice batter and toss to coat. Remove with a slotted spoon, allowing the excess batter to run off.
3. Fry the okra in batches until golden brown on all sides, turning once. Remove okra with a slotted spoon to a plate lined with paper towels and immediately season with salt.