Seasonal corn dishes at New York City restaurants

Farmers'-market gold hits New York menus! Check out the best corn dishes at restaurants around town.

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  • Photograph: Paul Wagtouicz

    Sweetbreads with sweet-corn esquites at Empellón Cocina

  • Photograph: Dominic Perri

    Corn on the cob with roasted garlic and jalapeño at Woodland

  • Photograph: Dominic Perri

    Chilled corn soup at Northeast Kingdom

  • Photograph: Paul Wagtouicz

    Corn ice-cream pie at Momofuku Ssäm Bar

  • Photograph: Jolie Ruben

    Corn pudding with scallops at the Spotted Pig

  • Photograph: Loren Wohl

    Mimosa pizza at Kesté

  • Photograph: Paul Wagtouicz

    Charred baby corn with prawns at Governor

  • Photograph: Jessica Lin

    Corn beignets with sweet corn butter at Corkbuzz Wine Studio

  • Photograph: Loren Wohl

    Mazemen ramen with sweet corn and bacon at Yuji Ramen

  • Photograph: Loren Wohl

    Grilled corn at Kin Shop

Photograph: Paul Wagtouicz

Sweetbreads with sweet-corn esquites at Empellón Cocina

Summer will be over soon, but the season’s most anticipated crop is just peaking at Greenmarkets and in corn dishes around the city. From simple corn on the cob to cool corn ice-cream pie, chefs are showcasing golden kernels in standout corn dishes this season. Here’s where to get the best corn dishes while the getting is good.

Sweetbreads with sweet-corn esquites at Empellón Cocina

  • Critics choice

Chef Alex Stupak’s chefly imagining of esquites, the classic Mexican street snack, relies on Mirai corn from the Hudson Valley’s Paffenroth Farms. After searing the delicate kernels in lard, Stupak tosses them with nutty cotija cheese, fiery arbol chiles and epazote, a minty Latin American herb, before topping the nubs with crispy, rice-flour–dusted sweetbreads. Thinly sliced baby radishes contribute crunch, and zippy lime-spiked mayonnaise cools the whole thing down. • (212-780-0999). $19.

  1. 105 First Ave, (between 6th and 7th Sts)
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North Fork grilled corn on the cob at Woodland

Gnawing your way through corn on the cob is one of summer’s most satisfying pleasures. Get a taste at Brendan Spiro’s laid-back Woodland, where chef Merrill Moore barbecues an ear of Satur Farms Bicolor corn over hardwood charcoal before splitting it in two and nestling the hunks in a miniature cast-iron skillet. A pat of spicy-sweet compound butter infused with roasted garlic and studded with bits of pickled jalapeño accompanies the halves. Slather the stuff on liberally, and have a napkin at the ready to catch the rivulets of melted butter that will inevitably run down your chin. • (718-398-7700). $5.

  1. 242 Flatbush Ave, (between Bergen St and St. Marks Ave)
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Chilled corn soup at Northeast Kingdom

  • Critics choice

Pureed organic Luscious Bicolor corn, grown by Long Island’s Hamlet Organic Garden farm, forms the base of Chef Kevin Adey’s creamy, coriander-laced bisque. Golden stock, crafted from the leftover cobs, boosts the maize quotient, while a drizzle of zesty local buttermilk and a hit of lip-tingling jalapeño salsa verde cut the soup’s natural sweetness. • (718-386-3864). $6.

  1. 18 Wyckoff Ave, (at Troutman St)
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Corn ice-cream pie at Momofuku Ssäm Bar

  • Critics choice

Pastry star Christina Tosi combines a few signature Milk Bar items to create this warm-weather treat. She crushes corn cookies to form a thin pie crust, then fills it with a Cap’n Crunch–cereal-milk ice cream. Sherry vinegar-macerated Greenmarket fruit (blueberries when we tried it) and slivers of fragrant Thai basil scattered atop the slice brighten each bite. • (212-254-3500). Slice $7.

  1. 207 Second Ave, (at 13th St)
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Baked corn pudding with scallops at the Spotted Pig

  • Critics choice

A cushion of toasted egg-white corn pudding, as airy and ethereal as soufflé, joins a trio of plump, assertively seared day-boat sea scallops in this summery gastropub dish. The tender mollusks are dressed with a lemony tangle of opal basil, tarragon, mint, parsley and bronze fennel, plus slivers of grilled Holland chiles for a hint of heat. • (212-620-0393). $32.

  1. 314 W 11th St, (at Greenwich St), 10014-23
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Mimosa pizza at Kesté

  • Critics choice

Roberto Caporuscio capitalizes on fresh Hudson Valley kernels for this rich Neapolitan-style pizza bianche. After working his dough on a marble countertop, the Naples-trained pizzaiolo layers thick slices of homemade whole-milk mozzarella, white summer corn from Migliorelli Farms, shreds of imported prosciutto cotto and a splash of saffron-enhanced cream before tossing the disk into the wood-burning oven. Torn bits of basil crown the finished round. • (212-243-1500). $22.

  1. 271 Bleecker St, (between Cornelia and Jones Sts)
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Charred baby corn with gulf prawns at Governor

The focal point of this farm-to-table dish is a pile of blackened miniature corn cobs—a tender, subtly sweet variety grown especially for the restaurant by upstate farmer Pat Sheldon. The teeny cobs are tucked beneath two sweet and hefty prawns seared á la plancha. Tangy goat’s-milk feta from cheese pro Anne Saxelby, plus drizzles of cilantro oil and fresh lime juice, enhance the smoky duo. • (718-858-4756). $15.

  1. 15 Main St, (at Plymouth St), 11201
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Corn beignets with sweet corn butter at Corkbuzz Wine Studio

  • Critics choice

Head to sommelier Laura Maniec’s vinocentric nook after 10pm to enjoy this off-the-menu late-night special. Chef Hayan Yi fortifies airy pâte à choux batter with Migliorelli Farms yellow corn kernels and cornmeal, deep-frying seven golf-ball–sized orbs until they turn golden brown. The fritters rest in a pool of velvety sauce made from pureed corn thickened with heavy cream and hunks of butter. You’ll likely have leftover dressing, but that’s what your spoon is for. • (646-873-6071, corkbuzz.com). $12.

  1. 13 E 13th St, (between Fifth Ave and University Pl), 10003
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Mazemen ramen with sweet corn and bacon from Yuji Ramen

  • Price band: 1/4

A proponent of the brothless mazemen style, roving ramen wizard Yuji Haraguchi melds Japanese and American flavors to create rotating seasonal combinations of chilled ramen. For this midsummer staple, he tops wavy noodles with two sauces—a sweetened dashi-soy mixture and a puree of sweet New Jersey corn and white saikyo miso—plus charred corn and chopped Berkshire bacon that’s blasted with a blowtorch just before serving. Bonito flakes, chopped scallions, sesame oil and dried seaweed give the bowl a supercharged umami punch. • (no phone). $8.

  1. 90 Wythe Ave, (at North 10th St)
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Grilled corn at Kin Shop

Four half-cobs of succulent New Jersey bicolor corn anchor Harold Dieterle’s Thai-inflected side. A healthy dose of house-made red curry aioli—tinged with citrusy galangal, lemongrass and kaffir lime—evokes the mayo commonly used for the Mexican dish elote, but the cross-cultural similarities stop there. Instead of cotija cheese, Dieterle adds a flurry of crispy rice pearls and a sprinkling of chopped local cilantro. • (212-675-4295, kinshopnyc.com). $7.

  1. 469 6th Avenue, 10011
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