Why You Should Ferment Your Extra Sweet Corn

When it comes to sweet corn season, Myles McVay of Otus Supply doesn’t let a single kernel go to waste. When four cases of Michigan sweet corn arrived at the Detroit restaurant, he was able to use half of it, and put the rest away to ferment. “When you ferment sweet corn you get the sweet notes, the sour notes and the natural brine,” says the chef who was...