I'm making sweet corn ice cream, and I'm serving it with a tart cherry yellow cake. I've also served it with blueberry crisp. The flavor of corn compliments cherries and blueberries very well.

Sweet corn is something we keep fairly traditional with except in the instances it makes it into specials, when we can get a little more contemporary. Right now on the menu there's a traditional succotash - house made tasso, sweet corn, trinity, okra, butterbeans, house made Worcestershire, and a splash of Kilgus cream. Corn chowder also appears regularly over the summer, especially on rainy days, wish we had more of those this summer :( Corn relish is our favorite way of putting it up in the larder, and that's really good with crab cakes. When we serve it with fish, it's likely to be long-simmered in beurre monte with pimientos to make a colorful and delicious sauce. Finally, a sweet corn gazpacho with smoked whitefish is a favorite down the stretch of summer. We try to spread our corn love around, buying from Genesis Growers, Three Sisters, Stewards of the Land, and when necessary, Goodness Greeness. One of the coolest things we do is when the field corn (NOT sweet corn) gets to the milk stage, there's a window of about two weeks when we can have it picked and use it to make hoe cakes with fresh ground field corn, which has enough starch and water in the right ratios to make velvety, creamy hoe cakes with nothing more than a quick puree. Now that's summer.

While I am sure we will be using corn in many ways this summer, right now we are doing a corn-off-the-cob salad. Imagine the ideal ear of corn at a picnic: dusted in Parmesan, black pepper, couple squirts of Tabasco, and a spritz of lime. Now take that, slice it off the cob, and toss it with arugala. That's the idea behind this salad. The fact that we've been getting some great Ohio sweet corn is just an added bonus to me!

First off, corn is shaping up to be a bummer this year. Thin, short ears. It's upsetting to see how the fields look in Michigan where we usually get our corn.
One of my favorite mid-summer salads we do is raw sweet corn with coconut milk and herbs.

Right now on my menu I am doing sweetcorn as a dish with chile, lime, smoked paprika and farm butter from Wisconsin. I also have sweetcorn in my arugula salad, with radish, heirloom cherry tomatoes and a red wine reduction vinaigrette.

I am getting my sweetcorn from Nichol's Farms, organic.

I love the sweet taste of fresh local corn and plan to really take advantage of the crop this year. Last year's corn was not great and I feel I missed out! We are serving a corn-goat cheese custard with Alaskan salmon this week-the silky, almost sweet custard is a great foil for the wild salmon and the lovely golden color plays well with a couple pieces of braised fennel. Toasted mustard seed vinaigrette brings it all together. Later on I will make my favorite desssert, Lemon-Cornmeal Poundcake with Sweet Corn Ice Cream. I have been making Sweet Corn Ice Cream sine way back in the 1990s at Zinfandel and people love it! Serving it with the poundcake is the only was I can get people to order poundcake-my favorite cake.

We have been getting some corn from both Growing Power and Nichols Farms. We have used it in a few ways such as a part of our market vegetables as a side dish, a side dish of corn pudding, and with sweet potatoes as a hash on our tasting menu. 
Randy ZweibanProvince 161 North JeffersonChicago IL 60661312.669.9900www.provincerestaurant.comP Please consider your environmental responsibility before printing this e-mail 

We have been getting some corn from both Growing Power and Nichols Farms. We have used it in a few ways such as a part of our market vegetables as a side dish, a side dish of corn pudding, and with sweet potatoes as a hash on our tasting menu.
Randy ZweibanProvince 161 North JeffersonChicago IL 60661312.669.9900www.provincerestaurant.comP Please consider your environmental responsibility before printing this e-mail 

We just added some market vegetable side dishes to our menu, including a sweet corn dish with pea tendrils, Nick's melrose peppers, and Abra's ramp butter. Our sweet corn is from Three Sisters' Garden.