What to Eat This Weekend: Corn
Feeling corny? Get it in salads, soups, on or off the cob at one of these five Philly restaurants this weekend.
Chef Jennifer Carroll serves her Best of Phill-winning smoked heirloom corn chowder for lunch and dinner. In addition to their highly acclaimed chowder, they will also be serving a side dish of succotash made with roasted red and sweet corn, in addition to other fresh veggies such as haricot vert and yellow wax beans.
10Arts, 10 Avenue of the Arts, 215-523-8273
The BYOT Mexican spot in Midtown Village infuses fresh corn into many of their fiery dishes. Aside from their fresh-made corn tortillas, corn can be found within their borrega con budin de huitlacoche (grilled lamb loin served with a Mexican corn and mushroom cotija stuffing) as well as in their cascabel chile-roasted salmon served with a hearts of palm puree and a grilled corn salad.
Lolita, 106 South 13th Street, 215-546-7100
If you are looking for an unusual, yet decadent, twist on Sunday brunch this weekend, head over to Rittenhouse Square restaurant Mémé, for their sweet corn pancakes. These corn hotcakes are served with rich foie gras and a warm maple butter.
Mémé, 2201 Spruce Street, 215-735-4900
The Kennett Square restaurant incorporates fresh corn in new and delicious ways into their seasonal menu. Try the corn pizza, made with corn, salami toscano, jalapeño, feta, and cilantro, or the potato gnocchi, served floating atop a parmesan-corn broth, with chanterelle mushrooms, corn, sungolds, and apple smoked bacon.
Sovana Bistro, 696 Unionville Road, Kennett Square, 610-444-5600
Chef (and comfort food connoisseur) Mitch Prensky handpicks fresh corn each morning from his personal farm to give fortunate diners their much-needed kernel fix. Try a chilled soup made with corn, coconut, shrimp, tomatillo, radish, and cilantro, or an heirloom tomato-and-corn salad prepared with smoked cheddar, pecans, and green onions. You can also get a taste of his sweet corn in the grits served alongside the mini lobster rolls or in their ever-changing vegetable quartet made with fresh sautéed corn and baby tomatoes.
Supper, 926 South Street, 215-592-8180