We’re celebrating summer produce here at Fab Frugal Food HQ – not only because it’s at its peak, but because it’s so incredibly economical to take advantage of the season’s abundance. We already featured a bunch of blueberry recipes, and this week we’ll put corn in the spotlight, followed by tomatoes, zucchini, peaches and more.

So! Corn, glorious corn, $4 for a dozen at the local farmstand, and about as cheap at your supermarket (though get them from a stand if you can – the freshness is palpably different). Sweet as candy when it’s freshly picked – in fact, the moment it’s picked, the sugars begin converting to starches. Later this week I’ll share a raw corn salad recipe that highlights this crisp sweetness, but for today, I’m starting with a simple corn soup.

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