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Corn

Southern Cornbread

By Alvin and Friends. Photo: Adobe Stock / William No barbecue or dinner party is complete without this perfect cornbread from Chef Raymond Jackson of Alvin and Friends. Serve this

Sweet Corn and Chanterelle Pasta

By Elm Rock Inn. Photo: Adobe Stock / Artem Shadrin This buttery pasta from Elm Rock Inn combines sweet and savory flavors for a dinner sure to dance across your

Sweet Corn and Jalapeno Hushpuppies

By Amy Lawton. Photo: Adobe Stock / Brent Hofacker This recipe brings a spicy twist to these Southern-inspired snacks. Fry it up and pair with your summer barbecue favorites. Ingredients

Charred Corn and Zucchini

By Lynn Hazlewood. Photo: Adobe Stock / iaroshenko Zucchini is another plentiful vegetable in the summertime. Pair corn and zucchini in this timeless side dish to please the crowd at

Roasted Street Corn and Cactus Salad

By Reconnect Foods. Photo: Adobe Stock / fahrwasser Nothing says summertime like a salad with fresh, Hudson Valley veggies. Chef David Cruz from Reconnect Foods shares this succulent salad recipe that’s

Vegan Creamed Corn

By Aroma Thyme Bistro. Photo: Adobe Stock / Nelea Reazanteva Aroma Thyme Bistro’s vegan twist on this classic recipe creates a dish that everyone can enjoy. With only three ingredients,

Sweet Corn & Chanterelle Pasta

Elm Rock Inn, Adobe Stock/ sriba3 Serves 10 (2 lbs. of pasta) Ingredients 1 lb. of chanterelle mushrooms (or any combination of wild mushrooms), sliced 1 lb. butter 3 lbs.

Corn Relish and Red Pepper Salad

By Nancy Fuller / Farmhouse Rules Serves 6 Ingredients 4 tablespoons extra-virgin olive oil 2 cups corn cut from the cob (about 2 ears) 1 small red bell pepper, chopped

Corn, High as an Elephant’s Eye

CORN, ONCE ONE OF THE SIMPLEST foods, has become complicated. The starchy kernels that have been a staple in the diet of traditional cultures in the Americas for thousands of

Sweet Corn and Jalapeño Hushpuppies

By Amy Lawton Ingredients 1 1/2 cups fine cornmeal 1/2 cup flour 1 cup buttermilk 1 3/4 tablespoons baking powder 1/2 teaspoon baking soda 1 egg 1 1/4 tsp salt

Ricotta Toast

Chef Jamie Parry, Another Fork in the Road Serves 2 Ingredients 4 thick slices of grilled sourdough 4 tablespoons olive oil handmade ricotta 2 ears of grilled corn, shucked off

Creamy Summer Corn

Chef Jesse Frederick / Gigi Trattoria Great on its own, with grilled chicken or fish. Try stirring it into risotto or polenta.   Ingredients 2 tablespoons butter 2 shallots, peeled

Southern Cornbread

Raymond Jackson, Alvin and Friends Ingredients 1/2 pound butter 1/4 pound sugar 1/2 ounce salt 3/4 ounce baking powder 1/2 pound cornmeal 3/4 pound all purpose flour zest of 2

Hudson Valley Restaurant Week is back this April 8-21!