We used Mick Klugs corn this past weekend for a charred duck fat salsa. Paired with lots of yuzu juice, watermelon, and fried softshell crabs.

i LOVE corn! we will soon have corn on our chicken pud pud dish - braised chicken quarter, savory corn bread pudding, corn & chicken jus, kale...nom nom nom

My favorite way to eat corn is fresh. We make a very simple salad with fresh sweet corn, tomatoes and basil. We also make savory galettes with corn, spring onions, butterkase and bacon. People go batty for those galettes!

We serve our chipotle rubbed grilled pork chop over sauteed fresh corn with pacquillo peppers, scallions and chipotle butter - very popular combo!

doing elote inspired corn side right now. it has opal basil, fresno chili, sea salt, butter, fennel pollen and a shitload of parmesan. going to make a sweet corn-parmesan butter sauce for gnocchi for the next menu, along with a roasted sweet corn pizza.
it will also end up as a soup of the day at luch at some point and will probably end up in an italian ice as well...

and i know they run them year round and it's might be corn from a bag but those corn fritters at cobra lounge kick ass with ice cold beer!

Corn will find it's way into Thursday night's Food on the Dole Vegetarian Salon in a simple summer dish of ricotta gnocchi, summer mushrooms and sweet corn in herbed brown butter...I love corn at it's peak because it is the simplest of foods--delicious even raw!

Chef Dan Pancake from Autre Monde Cafe & Spirits likes using fresh corn in a summer risotto. "Corn adds both sweetness and texture to the dish," chef says, "technique is key in the preparation - making corn stock and using 1/2 raw fresh corn and 1/2 cooked fresh corn in the final minutes rounds out the risotto." One of our Summer favorites!

We do a lot with sweet corn, but I do have one yearly tradition with the first corn of the season, one which I celebrated just yesterday - summer corn pudding, which I like to serve with really pristine fresh fish. Yesterday, it was wood-grilled wild striped bass.

We also make sweet corn gazpacho, succotash, and one of my favorites - maque choux, which is an old old old South Louisiana recipe where the corn is cooked with salt pork, trinity, and okra. Some recipes call for roux, but I use the back of my knife to scrape the last droplets of milk from the cobs so the corn's natural stock can cream up the dish.

We also pickle corn into a relish which is great with fish or on salted meats.

Corn fritters. corn rooftop chili broth, corn stock., and I am working on a corn cocktail!

cream corn ramen. Hykado style

Fresh corn is so delicious right now. NAHA is offering Yellow Corn Soup served with Heirloom Tomatoes, Sweet Corn and Genovese Basil
and a Griddled Sandwich of Bleu Mont Dairy “Bandaged” Cheddar and Oxtails on the side.

Chow chow, roasted with heirloom tomatoes, jam with maple syrup

As usual, we like to keep it simple @ HB. My favorite use for corn is in a Shellfish Cazuela...
a brothy dish with mussels, shrimp, clams, squid, with roasted half-cobbs of corn, tomato, potato, herbs.....

we have "baja corn", our version of elotes. it's an ear of corn, grilled,
brushed with butter and chili lime salt.
we also use fresh corn in our chili.