sweet corn

A vibrant masterpiece busting with dynamic colors. Emerald green poblano pepper takes center stage, stuffed with sizzling red peppers and corn. Flecks of crumbled almond feta top off the filling, adding a hint of creamy white. All of this dazzling array is nestled in bright yellow corn tortillas, with vibrant lime wedges and fresh cilantro on the side.

Dairy-Free Poblano Pepper Tacos with Almond Feta

Main Course - Mexican - March 18, 2024
From above, you'd notice plump and juicy shrimps glazing in the bright orange hue of jalapeno-citrus marinade, nestled atop a bed of green cilantro-infused cauliflower rice. The vibrant corn-avocado salad punctuated with ruby red cherry tomatoes dances as an exciting contrast on the side. The dish presents a diverse canvas of colors inviting you to dig in.

Zesty Jalapeno-Citrus Shrimp with Corn-Avocado Salad and Cilantro Cauliflower Rice

Main Course - Tex-Mex - June 05, 2024
The tantalizing mackerel with charred edges rests on a bed of multi-colored heirloom tomatoes and grilled corn, all drifting on a creamy oasis of yogurt dill dressing. Slices of lemon and sprigs of dill adorn the top for a tasteful finishing touch.

Citrus-Grilled Mackerel with Corn and Tomato Medley

Main Course - American - July 23, 2025
A picture-perfect round tart featuring a flaky golden crust filled with juicy, brightness of tomatoes, contrasted with the creamy yellow kernels of corn. It's adorned with a green drizzle of dill pesto, with a few dill sprigs on top for an artisanal finish.

Summer Corn & Tomato Tart with Dill Pesto

Main Course - American - July 25, 2025
The rich orange hue of the spicy squash filling contrasts beautifully against the white of the serving bowl. The dish is garnished with vibrant splashes of red tomatoes, fresh sprinkles of green cilantro and creamy crumbled cotija cheese. A spoon rests invitingly to the side, ready to dig into the succulent feast.

Tex-Mex Squash Enchilada Bowls

Main Course - Tex-Mex - September 01, 2025
Golden rustic sourdough slices topped with creamy avocado spread, crowned with heaps of delicately flaked crab meat mingling with jewel-toned sweet corn, dashes of ginger and a vibrant garnish of fresh herbs. The platter is sidled by citrus slices and a tiny jar of chili flakes, allowing viewers to imagine the textural contrast and the balance of flavor between the gentle crab and the pops of sweet and heat.

Crabber-cado Breakfast Tartine

Breakfast - Fusion - September 29, 2025
A beautiful mix of charred corn and bright green kohlrabi chunks sitting in a rich swirl of sour cream sauce. The sprinkle of tangy cojita cheese, chopped fresh cilantro, and squeeze of lime dots across the surface add depth and a pop of color. The chilies add a fiery accent.

Roasted Kohlrabi Mexican Street-Style Corn Salad

Main Course - Mexican - January 08, 2026
From above, four large rustic toasts are arranged on a platter, topped with glossy bronzed cremini mushrooms, golden charred corn, halved jammy eggs with rich orange centers, swooshes of pale green basil-lime yogurt, scattered pink radish slices, microgreens, cracked black pepper, and a drizzle of chili-honey for vibrant contrast.

Charred Corn & Cremini Mushroom Brunch Toasts with Jammy Eggs

Brunch - American - July 04, 2026
From above, a shallow bowl of glossy golden fregola is scattered with pink curled shrimp, emerald basil leaves, pale-green zucchini ribbons, and bright yellow corn kernels. A swoosh of whipped ricotta peeks through, finished with lemon zest, cracked pepper, and a glisten of olive oil.

Charred Shrimp Fregola with Zucchini Ribbons, Sweet Corn & Lemon Ricotta

Main Course - Italian - July 13, 2026
From above, a wide shallow bowl shows swoops of white coconut-lime rice topped with glossy caramelized eggplant rounds, black beans, charred corn, ruby cherry tomatoes, and ribbons of pickled red onion. A vivid green herb drizzle is spooned artfully across the top, finished with crushed peanuts, cilantro leaves, and lime wedges for a bold, colorful contrast.

Charred Eggplant with Coconut-Lime Rice, Black Beans & Herb-Peanut Drizzle

Main Course - Brazilian - July 17, 2026
From above, a wide shallow plate filled with glossy charred okra and golden corn, dotted with ivory cheese, ruby pickled onion curls, and emerald oregano leaves over a pale green herb sauce, finished with toasted cassava crumbs and lime wedges.

Charred Okra & Sweet Corn with Oregano-Lime Vinaigrette

Side Dish - Brazilian - July 26, 2026
From above, a shallow bowl filled with neat swirls of soba noodles, topped with burnished glazed salmon flakes, deep purple blistered eggplant, golden corn kernels, pale green cucumber ribbons, scallion curls, black sesame seeds, and bright cilantro leaves, all glistening with a dark glossy sauce.

Black Vinegar Salmon with Soba, Blistered Eggplant & Corn

Main Course - Chinese-Inspired Fusion - August 06, 2026
From above, two golden trout fillets sit slightly off-center on wide white plates, surrounded by a tumble of charred yellow corn, ruby cherry tomatoes, and blushing peach wedges. Bright green oregano sauce is swooshed underneath and dotted over the fish, with flaky salt, thin radish slices, and tiny basil leaves adding contrast and a striking, summery finish.

Crispy Trout with Charred Corn, Peach-Tomato Spoon Salad & Oregano Green Sauce

Main Course - American - August 11, 2026