corn kernel

Earthy browned shiitake strips peeking out from soft corn tortillas. Vivid red, orange, and green from diced tomatoes, corn, and cilantro top the taco. Creamy white dollops of Greek yogurt are garnished with a fine dusting of spices.

Slow Cooked Shiitake Mushroom Tacos

Main Course - Mexican - July 04, 2024
The stuffed poblano peppers sit boldly in the center of the plate, their dark green skin charred and blistered. Inside, you can see a colorful mix of quinoa, corn, and black beans. Around the peppers, a ring of vibrant green snow peas slaw with thin slices of radishes and a smattering of cilantro leaves. Everything is drizzled with a zesty lime dressing that brings the dish together.

Quinoa-Stuffed Poblanos with Snow Pea Slaw

Main Course - Mexican - July 30, 2024
From above, two shallow bowls of pale golden-green soup topped with a white crema swirl, ruby chile oil droplets, charred corn kernels, thin apricot slices, bright cilantro leaves, and a crescent of toasted pepitas for vivid contrast.

Roasted Poblano, Corn & Apricot Sopa with Pepita Chile Oil

Main Course - Mexican - May 26, 2026
From above, a small serving platter holds six halved eggs in a neat cluster, each filled with pale green, swirled tomatillo-yolk cream. Golden charred corn, tiny bacon shards, fine-cut chives, and a light paprika dusting scatter across the tops, with a few cilantro leaves and lime wedges adding vivid green contrast against a white plate.

Smoky Tomatillo Deviled Eggs with Charred Corn & Bacon

Snack - American - June 04, 2026
From above, a small round golden focaccia fills a skillet or plate, deeply dimpled and blistered at the edges, with caramelized corn scattered across the top, snowy feta crumbles, feathery dill, tiny lemon-zest threads, flaky salt, and a glossy olive-oil sheen catching the light.

Charred Corn, Lemon & Dill Skillet Focaccia

Brunch - Mediterranean - June 09, 2026