In the height of summer, corn on the cob can be as flavorful as butter and salt, but for a simpler dish that will impress guests, ask Savannah Restaurant Executive Chef Greg Garrison. Abolished 33Topped with cotija cheese, green onions and fresh lime juice, the dish also comes with a garlic aioli that “balances the natural sweetness of the corn with the heat of the red peppers,” he says.
Garrison Street Corn is a Boston Toro He gained a variety of experiences during his years working in the city, and “I wanted to introduce dishes that paid tribute to those experiences,” he explains, “while also serving one of my favorite street food dishes, using local ingredients to ensure the best flavor.”
Repeat 33, on the other hand, is known for its diverse yet sophisticated cuisine, which includes grilled octopus topped with chili crisps and Southern classics like shrimp, white cheddar grits and tomato gravy. While grilled corn is a regular item on the restaurant’s menu, Garrison expects many guests to opt for the tasting menu. “Served family style with wine options, it gives you the opportunity to try new flavors and seasonal ingredients that aren’t on the regular menu,” Garrison says.
Below, Garrison shares some corn recipes that are perfect for your next backyard barbecue.