After showing the sweet side of I Love Corn (Andrews McMeel Publishing, June 2012) by Lisa Skye with Peach Rhubarb Corn Cakes recipe, here's something to cool off on a hot summer day courtesy of Guillaume Thivet, executive chef at Cadaques in Brooklyn.

Fresh Corn Gazpacho

Executive chef Guillaume Thivet | Cadaques Brooklyn, NY

Serves 4

Summer is my favorite season. I was born in the southwest of France, and we get a lot of influence from Spain, spicewise. I remember eating gazpacho like people eat bread in France. One day I decided to elevate my standards and create this unique gazpacho. Everything about it reminds me of my home. The flavors are unexpected. The jalapeños make it spicy, but the creaminess of the corn gives it a nuttiness, which makes for a fantastic combination. It has an intense flavor from the corn but is still a refreshing, light, summery cold soup. I suggest eating it with a thick slice of grilled country bread rubbed with garlic and brushed with olive oil.

2 small ears corn, unhusked

1 medium-size tomato, seeded and chopped (preferably Jersey fresh)

3 cups tomato juice

1 large unpeeled cucumber, diced

1/2 cup finely diced white onion

1/2 jalapeño, seeded and minced

1 clove garlic, minced

3 tablespoons freshly squeezed lime juice

1/4 teaspoon freshly ground black pepper

Salt

2 tablespoons minced fresh basil leaves, for garnish

• Preheat the grill to 325°F.

• Grill the ears of corn with the husks on for 10 to 15 minutes, or until the husks are burned, turning every 4 to 5 minutes. Remove the ears from the grill and let them cool.

• Remove and discard the husks and then slice the kernels from the cobs. Measure 1 cup and either discard the rest or set it aside for another use.

• Combine all the ingredients, except the basil, in a large bowl and stir until mixed together. Season with salt to taste. Refrigerate for at least 1 hour before serving.

Author Note: This recipe is great to make a day in advance, so the flavors have more time to meld together.

(* Recipe from I Love Corn by Lisa Skye/Andrews McMeel Publishing, LLC-June 2012, all rights reserved)