This week I had the pleasure of developing recipes for a Lighter Southern Lunch to accompany a reading and book signing by my friend Amanda C. Gable. Her new book, The Confederate General Rides North has garnered her the Georgia Author of the Year Award for First Novel, as well as a New York Times Review! I had so much fun designing a twist on traditional Southern food – making it delicious but better eating. I have lots of recipes to share – which will be featured in upcoming issues of The Friday Four – but since it’s corn season, I just had to share this recipe. No one will believe that you haven’t used cream or butter!

½ Cup 2% Milk
½ Cup Vegetable Stock
4 Cups Fresh Corn off the Cob, Divided
1 TB Honey or Agave Syrup
Sea Salt and Freshly Cracked Pepper to Taste
Minced Basil or Mint, or Combination of Both

Step One
Combine the milk, stock, half of the corn, and 1 TB honey in the blender. Add sea salt and pepper to taste. Blend until the mixture is a rough puree.

Step Two
Combine the remaining corn kernels with the corn purée in a stock pot and heat on the stovetop over medium for 5 – 10 minutes or until warm. Remove from the stove and stir in the minced herbs.