Can’t Miss (RWB) Dish – Corn

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Restaurant Week Boston (aka Dine Out Boston) happens twice a year, but what makes the summer edition extra special is the chance for chefs to incorporate all of the warm weather season’s produce into their dishes. They’re taking a summertime favorite — corn — and incorporating it into raviolis, creaming it into a cheddar cheese casserole, grilling it on the cob and stuffing it into parfaits. See all the creative ways that maize is being used below, then make your reservation before tables fill up!

Aquitaine – Sweet corn raviolis, white asparagus veloute, burrata, basil, olive oil, espellet

Spirit Cruises – Creamed corn & cheddar cheese casserole with green chilies, scallions, fresh cilantro

Talulla – Bluefish with corn pudding, charred scallions, succotash, carrot top chimichurri

Back Deck – BBQ half chicken with grilled corn on the cob, cornbread

Casa Cana – Grilled street corn with cotija, chilies, and aioli

Puritan & Company – Charred corn parfait Sorghum with peach and black mint


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