The Endless Poetry of Corn
Corn has fed civilizations. It’s been sacred. It’s been everyday. It’s danced across continents in a thousand accents—always with generosity.
1. Street Corn (Elote, if you please)
Charred on open flame (a kitchen torch works beautifully), kernels popping with anticipation. Finished with parmesan, smoked paprika, scallions, a scoop of sour cream, and crisp bacon.
Recipe: H&F Summer Street Corn Skewers
- 4 ears sweet corn, halved
- ½ cup crema
- Parmesan cheese
- ¼ cup crumbled cotija
- 4 scallions, thinly sliced
- 2 strips crispy bacon, crumbled
- Smoked paprika
To Serve: Grill or torch corn until charred. Skewer. Brush with crema, sprinkle cheeses, scallions, bacon, and paprika.
2. Cornbread
Southern comfort, reimagined. Buttermilk-kissed, baked in cast iron for a golden crust.
Recipe: H&F Cast Iron Cornbread with Jalapeño & Honey Butter
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 eggs
- 1 cup buttermilk
- ¼ cup melted butter
- ½ cup corn kernels
- 1 small jalapeño, finely chopped
To Prepare: Preheat oven to 400°F. Grease a cast iron skillet. Whisk dry ingredients. Mix wet ingredients separately. Combine, fold in corn and jalapeño. Pour into skillet and bake 20–25 minutes.
H&F Touch: Serve with whipped honey butter and flaked sea salt. Leftover Magic: Cube, toast, and toss into kale salad.
3. Polenta
Soft and whispery, or grilled into golden bricks. Italy’s love letter to corn—equally at home with ragù or sage brown butter.
Recipe: H&F Grilled Polenta Diamonds with Whipped Goat Cheese
- 1 cup polenta
- 3½ cups water or stock
- 1 tbsp butter
- ½ tsp salt
- ½ cup grated Parmigiano Reggiano
To Prepare: Bring liquid to a boil, whisk in polenta. Simmer 30–35 minutes, stirring. Stir in butter and cheese. Pour into a parchment-lined pan; chill overnight. Slice into diamonds, brush with oil, grill until golden.
To Finish: Top with goat cheese whipped with cream, slow-roasted cherry tomatoes, edible petals.
4. Corn Tacos
Pressed, toasted, and filled with the world.
Recipe: H&F Heirloom Corn Taco Spread
- 12 handmade corn tortillas
- 1½ cups charred corn kernels
- ½ red onion, pickled with lime and honey
- 1 avocado, sliced
- 1 cup refried black beans
- Chipotle-lime crema (sour cream + chipotle + lime zest)
- Queso fresco, fresh cilantro
To Assemble: Warm tortillas. Let guests layer fillings as they please. Optional: Serve with roasted poblano & corn soup shooters.
A Corn Manifesto
- It doesn’t demand to be fancy—but it can be.
- It belongs at street corners and five-star plates.
- It’s gluten-free without even trying.
- It’s a friend to butter, a muse to cheese, a partner to spice.
- It’s the taste of summer, the promise of harvest, the memory of every backyard barbecue.
The Final Kernel
Corn is more than food—it’s a celebration. A golden thread tying together kitchens, cultures, and generations. Whether grilling, baking, folding, or stirring: Corn is never just corn. It’s history, hope, and a little bit of sunshine—served on the cob.