THE HOT FIVE Use the weekend to enjoy a little sweet corn.
BIG BOWL
A corn-crab soup, finished with Thai chiles, Kaffir lime leaf and coconut milk, plus a sauté of sweet corn, grape tomatoes, water chestnuts and Thai red chiles over fried scallops.
Three Twin Cities locations. bigbowl.com.
CORNER TABLE
A fresh sweet corn soup (made with exceptionally good cream from Castle Rock Organic Farms in Osseo, Wis.), garnished with roasted corn, cucumbers and tomato relish.
4257 Nicollet Av. S., Mpls., 612-823-0011, cornertablerestaurant.com.
RESTAURANT ALMA
Sweet corn is the star of the show in a turnip-carrot-kohlrabi ragout paired with chicken pan-roasted in tarragon and butter. Coming soon: a sweet corn flan.
528 University Av. SE., Mpls., 612-379-4909, restaurantalma.com.
SPOONRIVER
Chef Lisa Carlson pan-sears pork tenderloin, finishes it with sumac and chipotle peppers and pairs it with a succotash brimming with sweet corn, red bell peppers, edamame, shallots and herbs.
