Adina Steiman, Photos by Linda Pugliese, Food styling by Anna Hampton
Ladies and Gentlemen, the final days of corn are upon us. It's time to bid adieu to this iconic summer treat. But be honest--are you really that upset about it? You've probably eaten your fair share all summer long: Grilled and slathered with compound butter, simmered into chowder, covered in sour cream, cheese and chile, and so on. Is there anything new under the fading summer sun?
Actually, nowadays, there is. In our new series "Try This at Home", food writer Leah Koenig explores how chefs across the country are experimenting with new ways to savor corn, from cornbread butter to spread on fresh ears of corn to transforming the kernels into a buttermilk-corn sorbet.
So instead of letting corn fade away, double down on it. Follow the lead of chefs chefs Jeff McInnis and Janine Booth of New York's Root & Bone: Bake up a batch of cornbread and simmer a few squares with a generous splash of cream, a dash of sugar, and a pat of butter, mashing until smooth. Chill in the fridge, then spread cornbread butter over the final corn of the season, and you'll be able to say goodbye to summer with no regrets.
For more end-of-summer corn ideas, check out the whole story right here.
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