The East Village’s Root & Bone now has a spot in Miami—fitting, since one of the chefs hails from Florida. This popular side dish, called Corn3 at the restaurant, shines with sweet summer corn flavor. The star ingredient is presented three ways: fresh grilled ears of corn are underscored by a buttery, smooth, Tabasco-spiced cornbread puree (basically, a super-rich cornbread butter), and garnished with popped corn on top for a clean crunch. All in all, it’s a beautiful ode to one of summer’s best vegetables.
Game plan: You’ll need to make a batch of your favorite cornbread at least an hour or so in advance; if you make it for another meal, just be sure to hold back 2 cups to use in the puree here. If you’re looking for a good go-to, try our Basic Skillet Cornbread recipe (with buttermilk), or our Moist Cornbread recipe (with regular milk).