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For the past month 5280 has been shopping the local green markets to find produce at its peak—all to bring you the freshest finds, the sourcing details, and the coveted recipes from top Denver chefs. Today marks the final installment of our Fresh Picks series. We hope it helped spark (or renew) your commitment to eating fresh with locally sourced ingredients. Though the sequence is at a close, we’ll continue to share seasonal recipe ideas on our Fresh Picks Pinterest board—we hope you will too.
It feels only right to end with a vegetable that successfully straddles the hot months of summer and the cooling days of fall. Trillium chef-owner Ryan Leinonen’s recipe for corn pudding (which balances pure corn flavor with a lush, silky texture) helps our palates transition from one season to the next.
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Sourcing Details: Trillium sources its sweet corn from Olathe, Colorado, which is located on the Western Slope. You can pick up a bushel of the legendary product from Red Barn Farm and Gardens’ farm stand at Colorado Fresh Markets in Cherry Creek, City Park Esplanade, and Stapleton. We’re also fans of Munson Farms’ peaches-and-cream corn (it’s so good we ate an ear raw—listen here!) found at Boulder’s green market.
Share: Share your recipe feedback in the comments section or link to other favorite corn recipes. Upload images of your creations to Instagram, Twitter, and Pinterest with the hashtag #5280eats and #farmersmarket; we’ll do the same. Each week, we’ll post the best photo on 5280.com along with other recipes spotlighting the season’s freshest produce at 5280.com/freshpicks.
Rewind: Miss any Fresh Picks recipes? It’s not too late: try week one’s carrot recipe from Potager’s Teri Rippeto, week two’s zucchini recipe from the Kitchen’s Dennis Phelps, week three’s peach recipe from Bittersweet’s Kris Padalino, or week four’s cantaloupe recipe from Willie G’s Seafood & Steak’s Chris Meier.
6 ears fresh Olathe sweet corn, shucked and silk removed
1 cup heavy cream
2 tablespoons sugar
1 teaspoon salt
1 ½ tablespoons flour
1 teaspoon baking powder
2 ounces extra virgin olive oil
1 tablespoon parsley, rinsed and finely chopped
Pinch ground allspice
Pinch ground black pepper
Slice corn from the cob and place in a bowl. Purée two-thirds of the corn kernels in a blender with all of the remaining ingredients (this might need to be done in two batches, depending on blender size). Stir remaining corn into puréed mixture. Spray or butter six six-ounce ramekins or aluminum soufflé cups. Fill each cup three-quarters full with the pudding mixture. Place in an ovenproof pan and fill halfway with water, creating a water bath. Bake for 60 minutes at 300° until set.
—Image courtesy of Trillium