Corn in peak season is not only inexpensive, but also has loads of super-sweet flavour - it can't be beaten. It pairs beautifully with crab, as in this quick soup.
- 4 large golden shallots, finely chopped
- 1 tbsp vegetable oil
- 6 corn cobs, kernels removed
- 1 litre (4 cups) chicken stock
- 1 tbsp finely grated ginger
- 1 garlic clove, finely chopped
- 1 tbsp light soy sauce
- 4 drops sesame oil
- 3 tsp cornflour, mixed with 1 tbsp cold water
- 250 gm picked spanner crab meat
- Thinly sliced spring onion, to serve
- 1Sauté shallots in oil in a large saucepan over medium-high heat until softened without colouring (8-10 minutes). Add corn kernels, stock, ginger and garlic, bring to the boil and boil until corn is tender (5-10 minutes). Season to taste with soy sauce, sesame oil and a large pinch of ground white pepper, then stir in cornflour slurry. Before serving, stir in crab and heat through.
- 2Serve soup topped with thinly sliced spring onion.
For a chilled version, purée the corn base with a hand-held blender, chill for around two hours, then top with crabmeat and spring onion.