Market Report: Corn

Many market shoppers look forward to summer, when fresh corn is at every backyard barbecue and family gatherings. Laura Avery finds out about executive chef Steve Roberts’ creative uses of corn at HopSaint, a stylish brewpub with a Southern-inspired menu in Torrance. She also checks in with farmer Gloria Tamai of Tamai Family Farms in Oxnard.

Use market fresh corn to make Laura McLively’s sweet corn and

chive-stuffed squash blossoms. Photo by Erin Scott.