In Season: Sweet Corn
If, as the old saying goes, corn is “knee-high by the Fourth of July,” by now, we’re up to our ears in it! Corn is now gracing the summer menus at many Lettuce Entertain You restaurants, as chefs use the kernels in dishes from entrees to dessert. Read on for a few of our favorites, but don’t sleep on these sweet summer corn specials, as most are only available for a limited time!
The Main Course
Mon Ami Gabi is serving up Atlantic Salmon with corn salad and veloute, feta and basil at all five of their locations across the U.S. So whether you are in Las Vegas, Chicagoland, or the DC Metro area, you can get your French-inspired sweet corn fix.
At Big Bowl, the chefs are cooking up special summer stir-frys showcasing sweet corn at select Chicagoland locations. In Lincolnshire, guests can enjoy Thai Summer Corn & Wok Seared Chicken with cherry tomatoes, cilantro and sweet corn. In Schaumburg, try the Thai Summer Beef with fresh sweet corn, cherry tomatoes, jicama, and red onions. Both restaurants are sourcing the corn from nearby Borzynski Farm in Havana, IL.
Executive Chef/Partner CJ Jacobson brings a Mediterranean twist to risotto at Ema with his Sweet Corn Risotto spiced with aleppo and finished with parmesan and preserved lemon. He’s getting the corn from Klein Farms, located just under 150 miles from the restaurant!
At the the new Quality Crab & Oyster Bah, they’re shucking ears of sweet corn from Slagel Farm in Fairbury, IL for the Umami Grilled Corn with miso, lime and shiso leaf. This flavor-rich dish makes a perfect accompaniment to one of the restaurant’s new Alaskan King Crab Combos. We can’t think of a more peak summer pairing!
The Roasted Sweet Corn at Joe’s Seafood, Prime Steak & Stone Crab in Chicago is one of Executive Chef Justin Diglia’s most popular seasonal sides. This classic preparation starts with fresh sweet corn cut from the cob, roasted with butter, salt and pepper. It’s then tossed with lemon-garlic butter and chopped cilantro and garnished with parsley and lime.
The Local Mirai Sweet Corn at Bar Ramone is topped with crunchy quicos (think over-sized corn nuts), tangy garrotxa (a traditional Catalan goat’s milk cheese) and tossed with a citrus vinaigrette.
Part of his Summer Tasting Menu, Chef J. Joho of Everest is using Michigan corn five different ways in the Gateau Brûlée of Hollywood Farm Corn with maze glace, corn jus, caramel kettle corn, and crispy silk husk. We’re huge fans of snout to tail eating, so would this be considered cob to silk? Whatever you call it, it’s delicious!
At RPM Italian, finish your meal with the Sweet Corn Gelato al Minuto, churned to order with locally-sourced milk and sweet corn. At RPM in Chicago, they’re using milk from Illinois’ Kilgus Farmstead, and in DC it comes from Pennsylvania’s Trickling Springs. Toppings rotate – one day it may be fresh peaches, the next salted caramel.
Want more summer produce? Check out all the ways our Chefs are using heirloom tomatoes here!