Daily News | Corn is king: Philly chefs are going all in on corn pasta dishes (and more)
The summer heat wave can be debilitating for most, but for Philly-area restaurateurs, it’s also a sign peak regional produce will soon heat up their kitchens.
From mid-July through late August, New Jersey corn is a favored ingredient in Philly’s dining scene. From charred corn ravioli to corn- and crab agnolotti, local eateries are incorporating the veggie in savory pasta dishes, hearty salads, and luscious desserts. Jansen’s general manager Zachary Brown said the grain’s versatility and natural sweetness make it the perfect summer ingredient. “New Jersey corn is very good and very sweet, which allows it to be used in many different ways,” he said. “And right now we’re coming into the season where it’s at its best.” If the climate is too cool or wet, corn can suffer, but a healthy balance of summer heat and sparse rainfall helps concentrate the flavors in the kernels yielding that simple, beloved sweetness.
With corn season in full bloom, Philly chefs are going all in on corn, taking advantage of its availability, ease-of-use, versatility and freshness before the end of the summer. Here’s where to indulge in the beloved veg in the Philly area.is serving up corn and crab ravioli made with Chesapeake Bay crab, torpedo onion, and pickled green coriander seeds. Think: crab-stuffed pasta dough folded into a sweet corn puree, available through summer.
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