Corn! Ain’t nothing wrong with that.
I’ll be the first person to admit that I love corn. Sweet corn, corn on the cob, cornbread – you name it. I even smoked a corncob pipe briefly during college (not technically made of corn, but still). So if you’re like me and want to taste New York state’s best maize while supporting a good cause, then the folks at the Brooklynauts have a corn-centric event that promises to be a proper kickoff to the harvest season.
This Sunday, the Brooklynauts are hosting the first annual Kings County Corn Bowl at TBD in Greenpoint to honor “nature’s most versatile vegetable with a seasonal celebration of music, moonshine, prizes and food.” A ticket buys you access to corn-based dishes from a dozen local competitive chefs, live music, a chance to win prizes and a cornhole tournament, all to benefit the foodbank. But we’ve got two pairs of tickets to giveaway!
Chefs in attendance include Cathy Erway (The Art of Eating In) and the a-maizing team of Shea Huchowski and Briana Green (their motto: “live in hominy”), plus a chicken and waffle dish from the chefs at the Brooklyn Star. A portion of the proceeds goes to the Food Bank for NYC, too, so you’ll be eating and drinking for a good cause.
And if you really love corn, the Greenpoint Tattoo Company will be offering $50 corn-themed tattoos from the flash sheet below to benefit the Food Bank for New York City. The tattoos are available at the tattoo shop from Wednesday through Sept. 20.
Admission is $15, but we’re be giving away two pairs of tickets this week to our corniest readers. Tell us your favorite way to prepare/eat corn in the comments section by 5 PM on Thursday and be prepared for some terrible puns. Make sure to register so we can contact you!
Kings County Corn Bowl, TBD in Greenpoint (224 Franklin St. between Freeman & Green streets), Sunday, September 16, 2pm – 5pm. Tickets are $15.
Mexican corn is definitely the way to go
I like it grilled, in the husk, dunked in a tub of melted butter with tons and tons of salt (though Ashley, I like it the Mexican way too: mayo, lime, cotija (or parm) and chili powder)
Grilled corn on the cob is always a great staple, but a well prepared creamy sweet corn polenta (like they serve at Armando’s in brooklyn heights) is my all time favorite.
Grilled then cut off the cob and stay with me here..mix in some Russian or Thousand Island Dressing. Looks like crime, tastes amazing.
Grilled, then shucked into a salad with red onions, tomato, cilantro, lime juice.
Bourbon — neat of course.
The best way to eat corn is slathered in chipotle, lime and cotija cheese what WHAT!
Corn Fritters. The sweet, crispy-edged flat ones.All day, every day.
My favorite way to eat corn is in a corn souffle. It has corn mix, sweet corn, sour cream, and butter in it, how could you not love that! For the health conscious there are ways of making it lighter in calories.