Here’s another use for all that fresh summer corn. A lavender-scented topping lends an elegant touch to this rustic cake. To cook the corn, boil it in lightly salted water until tender—3 to 5 minutes, depending on how fresh the corn is. You can skip sifting the cornmeal if you’d like a coarser texture in the cake.
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This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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