This past week for a July 4th menu, I included a creamy corn bisque in a cooking class. Today I can’t resist showcasing corn in another dish perfect for a celebration on this national holiday. Although in western Massachusetts our local corn crops are not ready for harvest yet, fresh bicolor cobs with deep yellow and pale gold kernels have worked beautifully for this simple summer corn gratin.
I sautéed the kernels with chopped leeks and julienned chard. Then I combined them with a savory Continue reading