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Creative Ways to Use Up Your Summer Corn

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Gourmandize
Zucchini Basil Soup with Creme Fraiche and Pickled Corn 5/25

© The Bojon Gourmet

Zucchini Basil Soup with Creme Fraiche and Pickled Corn

This summery soup can be eaten hot or cold, so it's suitable for all sorts of weather. Topped with pickled corn, the summer squash and basil soup is a delicious way to beat the heat and come out smiling. Get the recipe here.


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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!

INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!