For the past year, Food52.com readers have been voting in weekly showdowns of reader-submitted recipes on a given theme. The winning recipes of each week will end up in Food52's upcoming cookbook, along with bios of the people who submitted them (Food52 explains the process in simple detail here).
Food52 and its co-founders Amanda Hesser and Merrill Stubbs have invited HuffPost Food readers to vote on the contest for week 10 (of the second year).
Week 10's showdown is for the best corn recipe, but with a twist: Food52 asked two prominent Brooklyn chefs -- Andrew Feinberg of Franny's and Matt Greco of Char No. 4 -- to come up with corn recipes, which are now facing off below.
Check the finalists out below, and vote for your favorite here.
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Corn Zeppole, from Andrew Feinberg of Franny's
Photo: Melanie Einzig
Merrill's notes on Andrew Feinberg's Corn Zeppole on Food52.com:
These golden nuggets of goodness are Andrew's latest riff on one of Franny's most popular menu items. In the past, he's made zeppole (the base recipe was inspired by a trip to Naples) with spring herbs, artichokes, fennel; with this recipe, he's come up with a quintessential summer combo of corn, chiles and pancetta. Each zeppole -- essentially the Italian version of a doughnut hole -- is impossibly tender within but crunches satisfyingly between your teeth with every bite. The chiles lend just the right amount of heat, and the sweetness of the roasted corn and the saltiness of the pancetta play off of each other perfectly. What's more: you can make these ahead and reheat them -- perfect for cocktail parties! - M
View Andrew Feinberg's Corn Zeppole recipe here.
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Corn, Bacon, and Clam Stew, from Matt Greco of Char No. 4
Photo: Melanie Einzig
Merrill's notes on Matt Greco's Corn, Bacon, and Clam Stew on Food52.com:
We tend to think of one-pot meals as limited to cold wintry nights. But some of the best one pot meals, like paella and clam bakes, are made for summer time. Matt Greco, the chef at Char No. 4 in Brooklyn, came up with a marvelous corn dish that's layered into a braising pot on the stove (though you could also do it out on your grill if you'd like.). Matt browns bacon (he makes his own, of course, but you should use whatever kind you like from the grocery store), then adds smoked paprika, corn, and bourbon. To finish the dish, he nestles littleneck clams into the corn, letting them steam open right in the pot, and showers the dish with chopped basil. Summer squared. - A
View Matt Greco's Corn, Bacon, and Clam Stew recipe here.