1To prepare soup:
Cut kernels off corn and place kernels in a heavy large pot. Add the broth and shallots and bring to a boil. Reduce heat, cover, and simmer until corn is very tender-about 20 minutes. Remove pot from burner and allow to cool for 10 minutes. Pour contents of pot in blender and puree until smooth. Strain soup through a fine sieve if you wish. Cover and refrigerate soup until cold, about 4 hours (can be made 1 day ahead). Before serving, squeeze in lime juice and stir.
2To prepare oil:
Pour enough hot water over dried chili to cover it. Allow to sit for 10 minutes so the chili becomes fleshy. Removed from water, cut into strips and puree with avocado oil and sea salt until smooth.
3To prepare beer granita:
Pour bottle of cold beer into a prepared ice cream maker. Turn on the machine as if you are making ice cream. It will froth up into an icy glory in about 10 minutes. Alternatively if you don’t have an ice cream maker you can pour beer into a shallow tray and freeze. Scrap with fork to fluff for serving.
4Assemble soup by pouring into small bowls, drizzle with oil and add a scoop of granita. Top with minced chives.
A great salad is all about balancing flavors and textures. This one gives you all the taste elements in each bite—salty, sour, bitter, sweet, and umami—while the creamy cheese counters the various crunchy components.
Our simple soup really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make the chowder year-round. You can even use frozen corn, though fresh is best. Get more corn recipes here.