This hearty soup offers the
perfect segue from summer to autumn, making use
of those last fresh
ears of corn from the farmer's market.
Whip up this party -
perfect salad from Michael Armstrong
of Bodega Negra in New York City: Toss the kernels from 2 grilled
ears of corn with a glug
of olive oil, a squeeze
of lime juice, a pinch
of sugar, 1 sliced scallion, 1 tbsp
corn nuts, 11/4 tbsp queso fresco, and 1 thin - sliced red chile.