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.
Sweet creamed corn with mint and chives
Blanch the kernels of a few cobs (see recipe No. 1). Puree half in a blender, then pass the puree through a sieve to remove any lingering bits. Transfer the puree to a bowl and add the remaining kernels. Stir in salt, a pinch of sugar, a bit of heavy cream, and some butter to taste. Toss in chopped chives and mint. Serve hot alongside grilled steak or chicken.
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