Sweet corn should be eaten as fresh as possible before the sugar turns to starch, even with the new supersweet varieties. If you're not enjoying our corn straight off the cob, add to soups, chowders, stews, tacos, burritos, risotto, or fritters. If you like texture in your savory pancakes, waffles, and cornbread, add some there, too. And when indulgent there's creamed corn!
Our vegetables are polyamorous, flitting from love affair to love affair.
However, they do marry well with the ingredients below.
Avocado, coconut, olive, safflower, sunflower seed
Unsalted butter, unsalted cultured (European-style) butter
Onion, shallot, leek, scallions, garlic, carrot, celery, celeriac
Artichoke, shelling beans, snap beans, carrots, celery, eggplant, mushrooms, okra, spinach, squash blossoms, summer squash, sweet bell pepper, Swiss chard, tomato
Chanterelle, cremini, lion’s mane, maitake, morel, oyster, king oyster, portobello, white button
Basil, bay leaf, borage, chervil, chives, cilantro, dill, lovage, marjoram, Mexican tarragon, oregano, parsley, summer savory, tarragon, thyme
Soft or Crumbly Cheeses: Cotija, feta, queso blanco
Hard Cheeses: Cheddar, Manchego, Swiss
Grating Cheeses: Asiago, Grana Padano, Manchego, Parmigano Reggiano, Pecorino Romano
Cardamom, coriander, cumin, black peppercorns
Vinegars: Balsamic, Champagne, rice, rice wine, white wine, herb vinegars, fruit vinegars
Fresh Chili Peppers: Anaheim, banana, cayenne, chile de árbol, Fresno, habanero, Hungarian hot wax, jalapeño, Poblano, serrano, red serrano
Ground Chili Peppers: Cayenne, red pepper flakes
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