Corn: This week's Market Report "Good Buy!"

There is nothing more perfect than fresh, seasonal, perfectly sweet corn. Sure, the frozen stuff works in a pinch, but nothing compares to the real deal. Whether stripped of their kernals or served right on the cob, corn is a blank canvass ready to accommodate all of your spicy whims and buttery dreams. I love making a compound butter with miso, chili paste, and lime zest, and slathering fresh corn cobs after they come off the grill. Speaking of grilling, I prefer to do mine out of the husk to get nice char marks on the kernels, but you can also just throw the whole thing, husk in-tact, right onto the grill. The result is more of a steamed effect. Just make sure to soak those husks for a few minutes to make sure they don’t become a fire hazard! Corn is also totally lovely eaten raw. Just strip those beautiful, crunchy, sweet kernels right off the cob and throw them directly into chopped salads, slaws, and garnishes. Lastly, super sweet corn is unpredictably delicious in dessert! Corn custard, corn ice cream, even corn cakes are super on-trend this year and will set your menu a part. Try pairing corn desserts with fresh, seasonal fruit like strawberries.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.