Making this for dinner tonight. Light, refreshing, and easy, as summer cooking should be.
  1. In a blender, combine the kernels of 3 cobs of corn, 1 handful of fresh cilantro leaves, 1 clove smashed garlic, 3 chopped scallions, and 1 1/2 cups crushed ice.
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  2. Add 1 cup water and blend.
  3. Stream in 2 tablespoons extra-virgin olive oil as you blend.
  4. Purée until it's totally smooth--no discernible green flecks.
  5. Season with salt, pepper, and lemon juice to taste.
  6. Chill until ready to serve, then pour into shot glasses or bowls.
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  7. Drizzle individual portions with a little extra olive oil just before serving.
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  8. Summer in a cup.
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