This month's Bon Appetit has 3 menus created to make use of 3 essentials of the summer garden season. I raved in an earlier post about the outstanding zucchini menu that I shared with our friends, the Knapp's. Tonight was corn's turn to shine. Last night, I made the first recipe from this menu to beef up another menu and lighten the amount 3 people had to eat from this one. I really enjoyed the Tagliatelle with Fresh Corn Pesto and would add it to this menu if a few more people were eating with us. Tonight, I made the other 3 recipes that began with a main dish of Grilled Mustard Chicken with Fresh Corn Polenta. I choose to bake the chicken instead of grill it and I was happy with this change. I find it really hard to monitor the grill temperature for bone-in chicken and often get the outside too crispy before the inside is done. This dish has enough flavor without the added smoke of grilling as well. The seasoning under the chicken skin added wonderful flavor and as you can see from the picture, the skin was perfect. The polenta was a good match for the chicken. It was creamy and rich from the addition of corn kernels.
The side dish of Summer Corn Saute with Tons of Herbs was impressively creative for basically cooked corn. The herbs were an excellent addition while still allowing the fresh corn flavor to shine through. The amount of butter seemed a bit excessive at first but it worked with the herbs and shallots. Dessert was the biggest stretch of the group. I know the goal of the menu was to use corn in every recipe. The Corn Panna Cotta with Dulce De Leche was corn in name only. The panna cotta was steeped in corn cobs but I could tell no discernible corn flavor in the rather bland custard. The dulce de leche was absolutely neccesary to give the dessert flavor. The sprinkling of corn kernels was attractive but really mean nothing flavorwise. This menu is creative but seemed to be trying a bit too hard with the dessert.
Grilled Mustard Chicken with Fresh Corn Polenta-A Summer Corn Saute with Tons of Herbs-B Corn Panna Cotta with Dulce De Leche-C
This month's Bon Appetit has 3 menus created to make use of 3 essentials of the summer garden season. I raved in an earlier post about the outstanding zucchini menu that I shared with our friends, the Knapp's. Tonight was corn's turn to shine. Last night, I made the first recipe from this menu to beef up another menu and lighten the amount 3 people had to eat from this one. I really enjoyed the Tagliatelle with Fresh Corn Pesto and would add it to this menu if a few more people were eating with us. Tonight, I made the other 3 recipes that began with a main dish of Grilled Mustard Chicken with Fresh Corn Polenta. I choose to bake the chicken instead of grill it and I was happy with this change. I find it really hard to monitor the grill temperature for bone-in chicken and often get the outside too crispy before the inside is done. This dish has enough flavor without the added smoke of grilling as well. The seasoning under the chicken skin added wonderful flavor and as you can see from the picture, the skin was perfect. The polenta was a good match for the chicken. It was creamy and rich from the addition of corn kernels. 
The side dish of Summer Corn Saute with Tons of Herbs was impressively creative for basically cooked corn. The herbs were an excellent addition while still allowing the fresh corn flavor to shine through. The amount of butter seemed a bit excessive at first but it worked with the herbs and shallots. Dessert was the biggest stretch of the group. I know the goal of the menu was to use corn in every recipe. The Corn Panna Cotta with Dulce De Leche was corn in name only. The panna cotta was steeped in corn cobs but I could tell no discernible corn flavor in the rather bland custard. The dulce de leche was absolutely neccesary to give the dessert flavor. The sprinkling of corn kernels was attractive but really mean nothing flavorwise. This menu is creative but seemed to be trying a bit too hard with the dessert.
Grilled Mustard Chicken with Fresh Corn Polenta-A Summer Corn Saute with Tons of Herbs-B Corn Panna Cotta with Dulce De Leche-C
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