Corn and Tomatillo Salad with Crispy Pig Ears

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It doesn’t get much more summer than corn-on-the-cob. But don’t be alarmed if you find a worm crawling in an ear, says the chef at Miro, Gavin Mills. Finding little critters in your corn is proof it was grown without pesticides: “I usually try and release the worm back into the wild. I'll put him in one of my plant pots that’s out front of the restaurant because he deserves to live too. From there we just eat away. It’s so delicious.” On the Finley Farm in Santa Ynez, pesticides aren’t used on the fields. When the tassels turn brown, the corn is ripe, ready to be picked and brought to market. Try Miro’s recipe for corn and tomatillo salad with crispy pig ears — fancy! — on the Good Food blog.

Music: "For True" by Trombone Shorty