Coming from Minnesota, Chef Michael Miller has grown accustomed to what is fresh and seasonal. With vast fields of corn as far as the eye can see, to the barbeques being lit on a warm Summer's night, Chef Miller knows when it is summer.
Chef Miller recalls the Summer's on the farm when he would run and hide in the enormous corn fields, then picking corn off the stalk to sink his teeth into sweet summer corn in its purist form.
What says Midwest in Southern California better, than a Summer time favorite like our grilled corn bisque with hominy salsa.
Corn Bisque
Corn -5 lbs Grill the corn on a barbeque to bring out that smoky flavor. After it cools cut the corn to get all the kernels off.
Onion- 1 cup Small dice the onion and then sweat in a saucepan over med heat with a little olive oil.
Garlic- 1/4 cup Add the garlic and corn to the onions.
Vegetable Stock-1/2 gal
Heavy Cream- 1 qt
Potato (cooked) 2 ea
Salt and Pepper- to taste
Add vegetable stock, potatoes and simmer for 20 minutes. Add cream and simmer for 10 minutes. Blend in a blender and strain through a china cap. Flavor with salt and pepper to taste.
Hominy Salsa
Hominy- 3 lbs Strained
Red bell pepper-1 ea Diced 1/4 inch
Yellow bell pepper-1 ea Diced 1/4 inch
Green onion-3/4 cup Sliced thin
Cilantro-1/4 cup Chopped fine
Lime juice-1/4 cup
Salt and pepper-to taste
Mix all ingredients in a bowl and season with salt and pepper to taste.
Pour the soup into bowls and top with the hominy salsa.
Enjoy!
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