Sweet Corn Shooters

This past spring Ben and I were asked to participate in a silent auction with the proceeds benefitting the Kansas City Arts Community. We jumped at the opportunity to be a part of such a great cause and donated a private Four course meal for Four in the comfort of the highest bidder’s own home. The winners of the meal cashed in a few weeks ago, and Connie & Tina opened their kitchen and home to us where we prepared some creations from our blog and some new flavors including a sweet corn shooter that kicked off the evening.

For this special evening, Ben used the very last of his father’s last sweet corn that he harvested upon retiring. As a member of the Pieper family, it was almost like a right of passage or initiation by participating in the sweet corn harvest. The corn would be boiled, shocked in ice water, and then moved to the kitchen table where it would be cut off the cob and then portioned out into freezer bags. This process ensured that the Pieper sweet corn could be enjoyed year round by the family and allowed us to create a new recipe to share with you.


4 responses

  1. Pam Darling

    Yum! I love the addition of the pepper and garlic. We make a good corn chowder with our leftover corn.

    October 28, 2010 at 8:49 pm

  2. connie Coffey

    It was most delicious and the evening was grand!

    October 28, 2010 at 9:41 pm

  3. Hey there! I love your site. Your gourmet cooking always makes a housewife, like me, drool. I just had a question about this recipe. Did you mean to put 3 BULBS of garlic, or 3 cloves of garlic? 3 Bulbs is the whole dang thing with like ten or twelve cloves on it! I don’t think I’d want that much garlic in a soup, but if that’s what you meant to put, then I’ll just be quiet. 🙂 Thanks!

    October 29, 2010 at 2:48 am

    • Thanks Leslie, I love garlic, but 3 bulbs would be a little strong.


      October 29, 2010 at 4:24 pm

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