Chilled Sweet Corn Soup with Spinach and Jalapeño
This is summer corn at its laziest and best: no pot, no stove, just raw sweet corn blitzed with spinach, a whole jalapeño, and enough ice to serve it cold minutes after you start. The Vitamix does the cooking, in a sense, breaking the kernels down completely so what could be gritty comes out silky, the spinach turning the whole bowl a bright green without announcing itself as a vegetable. Lime and garlic keep it from reading sweet, and the jalapeño gives it a slow, building heat you can dial up or down by how much seed you leave in. Make it at the peak of corn season, when the ears are cheap and sugary and barely need help. It works as a starter before something grilled, a light lunch on a hot day, or a base you can thin with more broth and pour into glasses to pass around.
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