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Summer’s Bounty: Six local chefs share recipes and pro tips for showcasing fresh sweet corn

Summer’s Bounty: Six local chefs share recipes and pro tips for showcasing fresh sweet corn
July 2022
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From savory shrimp and corn with whiskey butter to Mexican-style elotes, find inspiration to elevate this simple side to showstopping star



Shrimp & Corn with Whiskey Butter

Nigel Drayton—chef-owner of Nigel’s Good Food in North Charleston and Ladson, as well as The Slaughter House BBQ & Brew—creates a decadent take on a Lowcountry favorite, fragrant with spice and smoky with whiskey >>GET THE RECIPE HERE

 

Grilled Sweet Corn Salad & Asparagus Crudo

FIG executive chef Jason Stanhope serves up a colorful salad with a rich combo of textures—soft carmelized corn, crunchy bacon and croutons, and crisp asparagus curls, all strewn with basil and mint >>GET THE RECIPE HERE

 

Corn Pudding with Grilled Corn Relish

Kevin Johnson, chef-owner of The Grocery, makes an ethereal corn pudding, paired with a counterpoint of robust corn relish >>GET THE RECIPE HERE

 

Corn Chowder

John Ondo, executive chef of The Ocean Course at Kiawah Island Golf Resort and a South Carolina chef ambassador, builds layer upon layer of fresh corn flavor into a savory, sumptuous chowder >>GET THE RECIPE HERE

 

Mexican Street Corn

Maya executive chef Brett Riley brings elote, the Mexican street-food-style corn, hot off the grill with a lime mayo that delivers a deeper, more complex flavor >>GET THE RECIPE HERE

 

Sweet Corn Vanilla Soufflé with Blackberries

Vivian Howard, chef-owner of Lenoir and Southern cook extraordinaire, tucks sweet corn kernels into seductive dessert soufflés >>GET THE RECIPE HERE

 

“The corn in this dish is sweet and crisp. Matched with our local shrimp, it could be looked at as a Lowcountry boil that you can enjoy without the headache of getting messy.” —Nigel Drayton
“I love this dish because you don’t need any utensils. Have it at a party or take it on the go—it’s so easy to enjoy.” —Brett Riley
“I love this soufflé because it leans into summer corn’s natural sweetness. It’s delicate and delightfully pouffy and equally delicious warm or at room temperature.” —Vivian Howard
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Food styling by Anna Hampton