Can’t keep your hands off corn? We get it. It’s even harder to pick a favorite way to eat it — grilled, popped, baked or boiled. How is it possible we’ve discovered so many amazing ways to enjoy this bright yellow veggie? We’ve had 10,000 years to tinker with new corn dishes since the indigenous people of Mexico first domesticated maize, more commonly known as corn.
A summertime favorite at barbecues, picnics and street fairs, corn boldly holds its own in all different ways, shapes and forms. Check out these 5 different preparations to make your summer that much sweeter.
A-MAIZE-ING CORN DISHES — 5 DIFFERENT WAYS
1. On the Cob
The Baja Corn at Mana Food Bar in Chicago is a sure-fire way to spice up a simply delicious corn on the cob, with butter and a kick of chili lime salt.
In NYC, savor the flavor of Spanish spot Toro’s Maiz Asado Con Alioli y Queso Cotíja, which means made with alioli, lime, espelette and aged cheese.
Fully coated in zesty spices, the Roasted Corn On The Cobb at Korean restaurant EsCaLA in LA is made with queso cotíja and crema.
2. Baked into Bread
A true Southern treat, the Cast Iron Cornbread at Preux & Proper in LA is topped with brown butter, blueberries and lemon curd ice cream.
Heat up a summer night in San Francisco with a side of Warm Jalapeño Cornbread from Town Hall.
Adding a flavorful punch to the bar snack favorite, Forbidden Root in Chicago serves up a bowl of Gochugaru Chili Popcorn to sit back and enjoy with a botanic brew.
Make a date for something sweet and spicy at A-Frame in LA, with its Furikake Kettle Corn — a mix of corn pops, chili flakes, chives and butter.
A classic snack is made all the better at backbar in Boston with its Spiced Caramel Popcorn — a buttery, sweet taste with a hint of heat.
4. Flattened and Paired with Flavors
With endless uses for tortillas, Olé in Boston gives us every reason to appreciate these flat and foldable corn-based bites.
As crunchy vessels of salted goodness, corn tortilla chips are the perfect way to dip into all sorts of flavors at El Toro Blanco in NYC.
5. In Anything and Everything
Greek restaurant Kapnos in DC mixes up a mean fava mezze which includes yellow lentils, corn and haricots verts (green beans).
A healthy dose of delicious lentils is made all the better at The Buffalo Club in LA with its Lentil Cake topped with tomatillo and sweet corn.
Add sweet notes to a savory dish with a plate of Sweet Corn Agnolotti (a type of pasta made from flattened dough) at Graffiato in DC, made with chanterelles, pine nuts, parmesan and chives.
A creamy and savory way to enjoy corn is at Kingsley in NYC, where the Chawanmushi with egg dashi custard, king crab, gooseberries, shishito peppers and sweet corn will satisfy more than just your corn craving.