To commemorate the end of the summer I like to host a Labor Day dinner that highlights the last of summer’s bounty. This year’s menu consisted of chilled corn soup, BLTs, crispy french fries, and goat cheese cheesecake. Summer’s swan song can be sweet!
- 10 ears of corn
- 1/4 cup butter
- 1 clove garlic finely ground
- 1 shallot minced
- 1 navel orange cells shredded
- 3/4 cup milk
- 1/4 cup olive oil
Combine the butter, garlic, shallot, and orange together to make a compound butter and baste the corn.
Season heavily with salt and fresh black pepper.
Grill until gently charred.
Cool the butter then cut away from the cob and blend to a fine juice.
Add the milk and olive oil and blend on high until completely incorporated and smooth, about 5 minutes.
Strain into a new container, strain again if desired.
Serve either hot or cold.