Come summer, I go on a corn binge. Fresh sweet corn is such a treat that I want to eat it every day that it’s in season. Once I’ve had my fill of munching corn off the cob, I start looking for new and creative ways to keep the binge rolling.
This recipe from The Dog’s Breakfast caught my eye with a couple of out-there ingredients. At a glance, it seems familiar enough—a chilled grilled corn soup garnished with bacon, sour cream, and cilantro. But then you notice the pineapple juice and gin. Huh? The gin I get, but the pineapple juice is definitely unexpected. I haven’t tried it yet, but I’m thinking that this could be one of those recipes where culinary alchemy occurs and seemingly disparate ingredients magically transform into something new and different.
I’m hoping to get to it this weekend, and if I do, I’ll post an update to let you know how it turns out. And if you’re as intrigued as I am and decide to try it, too, please post a comment and tell me if you liked it.
8/11/10: So I finally managed to make this soup, and it was indeed unusual. The texture was amazing, and I really enjoyed it cold. The pineapple and gin made for a curious combination. There was a bit of magical transformation in that the gin somehow melded with the pineapple to make it less obviously pineapple, but the juice still had the effect of making the soup quite sweet. Since I’m not a big fan of sweet soup, I won’t make this again. I’d say it would be a big hit with kids, but then I suppose you’d have to leave out the gin.