I went a little crazy when the season's first corn showed up at the farmers' market here in Ithaca and I ended up with many leftover ears. Yes, I made salads, and added corn to pasta with pesto. At the tail end of the heat wave, I made this chilled soup: <br />My favorite way to cook corn is to soak it in water while it's still in its husk for about 30 minutes and cook it on a charcoal grill with the grill cover on and vents open so it smokes. I've also made the soup with basil instead of cilantro. <br />

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