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Style: Classic with a twist
Grilled corn is a favorite preparation for many corn lovers. Leaving the leaves on keeps the kernals nice and soft and steams them, too. You also get a bit of a smoky flavor in the corn. Prepare them Mexican-style: slathered with mayo, cotija cheese, cilantro and lime, or any way you like. Bon Appetit has a particularly inspired new recipe that calls for miso butter and sesame seeds. Anything goes, really!
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Photo Credit: Johnny Simon -
Style: Alcoholic
Momofuku’s cocktail bar Booker and Dax has, until very recently, made a cocktail from corn. (This is not surprising, given that the bar is known for molecular mixology techniques). The Corn Star (at right) is made by infusing rye with corn using an iSi whip, a rapid infusion device that was created by Dave Arnold, who is largely behind the cocktail program at Booker and Dax. Lemon juice, cane syrup, black pepper tincture and saline round out the drink. We’re hoping it comes back on the menu – it’s our favorite drink there. (Shocking.) 207 2nd Ave., momofuku.com
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Photo Credit: GEORGIA KRAL
An ear of just-picked, local corn is one of the true delights of summer. The kernels are sweet and bright and dripping with flavorful juices.
In New England, most corn is grown to be eaten right off the cob, but sadly the majority of corn grown in this country is used to make high fructose corn syrup – a sugar-like substance used in pretty much all mass-produced food in place of sugar – or to be ground into grain.
We’re here to sing the praises of fresh corn. It’s delicious no matter how you choose to eat it, but here are some of our favorite ways.
