In the height of summer, corn on the cob can be enhanced with just butter and salt, but for a simple dish that’s sure to impress guests, leave it to Greg Garrison, executive chef at Savannah restaurant Repeal 33. His dish is topped with cotija cheese, scallions, and fresh lime juice, and “served with a garlic aioli that balances the natural sweetness of the corn and the heat of the red peppers,” says Garrison.
Garrison’s street corn was inspired by the tapas he enjoyed at TORO in Boston while working there. “I wanted to introduce a dish that paid homage to that experience,” he explains. “I wanted to serve one of my favorite street foods while 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 guests 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.
