This summer we’ve been overrun with sweet corn. There have been several ears in every farm box we’ve gotten for the last month. And while I love fresh sweet corn, boiled simply for a few minutes, slathered with butter and salt, we’ve had more than enough of it this summer. So I’ve been getting creative …
Miso
I love salted caramel. You love salted caramel. We all love salted caramel. Or most of us do anyway. It’s getting to the point where it’s unusual to see the word caramel not preceded by some salty adjective. But what if you could take that rich, creamy dark salted caramel and add some notes of umami? …