I love consuming corn in its raw state, but when I’m craving something more filling, I love making things like pancakes and fritters with the kernels.
The amount of corn you’ll need for this recipe will depend on how sweet and flavorful the corn is. Give a kernel a taste and adjust as you prefer.
Chef Jeff Finch adds a couple special ingredients to make this pasta dish extraordinary -- corn stock and roasted heirloom tomato puree.
Diverting acres away from a major commodity to an un-tested crop is risky, but sometimes farmers can reap the benefits of innovation.
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