We can’t be the only ones craving corn lately for some reason — and no, not just because it’s in season and delicious at the moment. For that, we can thank Corn Kid.
In a now-viral interview with Recess Therapy, the adorable 7-year-old, Tariq, shares his intense appreciation for corn while eating it off the cob.
The moment sparked contagious joy on social media platforms including TikTok, where the interview has been viewed more than 20 million times. It was even remixed into a song that we can’t get out of our heads.
Luckily, sweet corn is plentiful right now and you can find just-picked cobs for sale at any farm stand, or roasted on site to enjoy ASAP. Chefs at local restaurants also incorporate the starchy, buttery vegetable into unique dishes, adding a taste of summer into every bite.
Visit any farm stand this time of year and you’ll likely find delicious, slow-roasted corn, usually stored in a cooler before being dipped in melted butter and served. You can even visit Bayview or Soundshore Market & Farms in Riverhead to pose with a giant ear of corn. Prices vary
Sweet corn ice cream at Harbes
This sweet, custardy treat is made from cob to cone. Smooth and buttery, the ice cream is available at the farm stand typically until the end of October.
Harbes Family Farm is located at 715 Sound Avenue in Mattituck. $4.95+
Sweet corn soup at The Frisky Oyster
We love the combination of sweet summer corn sourced from Country View in Southold with delicate lump crabmeat in this dairy, gluten and nut-free dish. $16
Local corn, zucchini & couscous salad at Barrow Food House
Schmitt’s corn, marinated zucchini, pearl couscous with feta, aleppo and tomato vin pack a refreshing, late-summer summer punch. $14
Corn fritters at Grana
Warm and crispy, these seasonal vegetable fritters made with local corn and zucchini are the perfect appetizer for a cool summer evening and are served with a parm-buttermilk crema. $14
Esquitas at Mattitaco
Peak corn season means one thing at this Main Road taco joint: esquitas, or Mexican street corn. Chef and owner Justin Schwartz gave us the rundown of his recipe last summer, which uses local corn from Rottkamp’s Fox Hollow Farm, McBride Farms on Oregon Road or Wesnofske Farms, lime aioli dressing, queso fresco and cayenne. $5
Latham’s Sweet Corn Risotto at Noah’s
Creamy and luscious, this risotto combines fresh corn with corn puree, Catapano goat cheese and micro cilantro. $28
Tequila Lime Ravioli at The Dimon Estate
Talk about a celebration of summer. Sweet corn ricotta ravioli, roasted corn, blistered cherry tomatoes, tequila lime cream sauce, jalapeno, cilantro, garlic and onion. $32