New York’s Best Indian Summer Corn Dishes
You might be surprised to see fresh corn still on menus, right besides pumpkin and butternut squash. Because thanks to our Indian summer — unseasonably warm days that can often last until the first week or two of October — there’s no need to say adieu to the glorious, sun-sweetened ingredient just yet. So here’s where to get your final tastes of corn at restaurants throughout the city, from Dirt Candy’s multi-component Corn Boil, to Dovetail’s Polenta with blackberries and kale.
Vaucluse
Michael White’s foray into French fare includes dishes like Bourride — essentially a Provencal bouillabaisse — featuring grilled wild king salmon with sweet corn and caramelized lardons.
Read MoreBruno
So much more than a pizzeria, this East Village hotspot from the team behind the tiny tasting room, Box Kite, is serving a pasta dish that positively screams summer; Bucatini with squash blossoms and gold bar squash, spring onions and fresh corn.
Read MoreDovetail
Always known for its vegetable-centric dishes (including a Meatless Mondays), the recently revamped Dovetail has remained equally committed to produce on its new, tasting menu-only format. Which is why it comes as no surprise that chef John Fraser is making the most of end-of-season corn, in a creamy Corn Polenta strewn with juicy blackberries, lamb bacon, and leaves of Tuscan kale.
Read MorePark Avenue
This seasonally changing restaurant may have officially switched over to their fall iteration, but that doesn’t mean you won’t see summery ingredients still at play. That includes Viking Village Scallops, paired with creamed corn and pickled peppers, and ethereal Corn Gnocchi, accented with shaved summer truffles and parmesan.
Read MoreDirt Candy
No one manipulates vegetables like Amanda Cohen, and her all-out ode to corn is one of her most inventive creations yet; a shellfish free “boil” featuring grilled and boiled corn, corn pudding, corn broth, tempura baby corn with huitlachoche, and a bucket of bourbon-spiked corn shakes.
Read MoreSessanta
A collaboration between John McDonald and Mercer Hospitality, in the sleek Sixty Soho hotel, this Sicily-inspired restaurant is currently serving Chilled Tomato Soup, with peekytoe crab, corn and cucumber, and velvety Sorghum prepared risotto-style, with corn, garlic and tarragon.
Read MoreWhite Street
Having recently taken over for the esteemed Floyd Cardoz, new chef, Jason Lawless, has brought a seasonal-American sensibility to White Street‘s menu, with dishes like Chilled Corn Soup with avocado and radish, and Gnudi with corn, squash, cherries and basil.
Read MoreDimes
At the health-conscious (but entirely delicious) Dimes, one of the “Snacks” is an international take on the Mexican street favorite, Elote; a cup of sugary corn kernels dusted with nutritional yeast, cloumage cheese, and Japanese togarashi.
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