Steamed sweet corn, a pat of melted butter, a pinch of salt. Few foods fit summertime as perfectly. But don't limit yourself to boiling and buttering. Sweet corn, in peak season from now until late September, has a sugar-and-cream crunch that can be showcased in a variety of dishes. "It's one of those rare vegetables that lends itself to so many preparations," says Shaun Hergatt, executive chef of New York City's Juni, where the menu emphasizes seasonal, vegetable-centric dishes. "Yet people rarely take advantage of the way its texture and taste can elevate so many different meals." Here are seven dishes to help you do just that.
The easiest side dish you'll ever make: Coat sliced-off kernels with olive oil and roast at 450 degrees until they start to brown. Add salt, a few squirts of lime, and some cayenne pepper. Or chili powder. Or Italian seasoning. Or red-wine vinaigrette. Anything. You get the idea.
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