There’s Sarah Fritschner’s Corn Smut, her take on huitlacoche, the black fungus that I love on tacos and Bill Smith’s honeysuckle sorbet. I haven't had Bill's sorbet, but his cooking at Crook's Corner in Chapel Hill remains one of the highlights of my time in North Carolina. And, oh, hey. Know what else is there? My piece Corn Whiskey Makes a Comeback, including a discussion of current brands American corn whiskey (there aren’t many — but that’s changing) and recipes.
My notes on a corn whiskey cocktail:
1.5 oz Mellow Corn 4-year old whiskey
1.25 oz fresh lemon juice
1 oz Cointreau
2 tsp orgeat
1 dash of Jerry Thomas’ Own Decanter Bitters
Shake with ice in a cocktail shaker, strain into an old fashioned glass, and serve up. If you go for frou-frou, give it a lemon twist. Don’t even think about a baby corn garnish. That ain’t cute; that’s just nasty.
Thanks to Ryannan Bryer de Hickman for the Corn Tassel shot. For the rest, go to TheZenchilada.com