The Institute of Culinary Education is one of the largest culinary schools in the world, offering both professional and recreational programs in New York City. Here, chef James Distefano, an instructor in their School of Pastry & Baking Arts shows PEOPLE an unexpected way to eat not one, but two summertime treats!
Is there anything better than corn in the summertime? To me, corn is one of the highlights of the season’s produce. As a kid spending summers at the Jersey shore, the last thing I wanted to do was leave the beach early and shuck corn for dinner (but I did love eating it!). Now, it’s one of my favorite summer ingredients to work with, its subtle sweetness giving it the versatility to work in many dishes. What’s more: whether you’re using it in a soup, salad or simply grilled and buttered, corn is an ingredient that doesn’t need a lot of gussying up.