Chanterelle Mushrooms, Ginger, Fresh Corn, Basil, Dipping Sauce | Chef Walter Edward of Chasing Sage

Rock Crab, King Prawn, Pecorino Romano PDO | Chef Jason Fullilove of Norma

Butter-Washed Corn Whiskey, Sol Tarasco Charanda Añejo Hongos Rum, Corn Liqueur, Corn Flake Syrup | Bartender Chris Martin of Smyth

Fig Leaf Pastry Cream, Lemon Syrup, Olive Oil Buttercream | Baker Delilah Pergola of High Street Hospitality

Corn Purée, Mayonnaise, Parmigiano Reggiano, Popcorn, Paprika, Cilantro | Chef Mario Medina of AKB at The Archer Hotel

Baker Christian Méndez of Alebrije Panaderia

Corn, Truffles, Caciocavallo, Pecorino-Romano | Chef Katherine Rock of Al Coro

Corn Velouté, Black Summer Truffle, Brioche, Viola Flowers | Chef Charlie Mitchell of Clover Hill

Sweet Corn, Andouille Sausage, Peppers, Red Onion, Sherry Vinegar, Parsley | Cedric Harden

Caramel Corn and Blueberries | Pastry Chef Saura Kline of Local Jones at Halcyon

White Corn, Crema, Lime, Charred Tortilla Aïoli, Cotija, Morita Chile Powder, and Serrano | Chef Manuel Barella Lopez of Bellota

Fennel Custard, Raspberry Madeira Sauce, Olive Oil, Fennel Fronds, and Sea Salt | Pastry Chef Annie Coleman of Tail Up Goat

Bourbon, Salted Corn Syrup, Lemon, Egg White, Soda Water | Bartender Leanne Favre of Leyenda

Corn Cob-Infused Bourbon, Banana-Infused Oloroso, Shiitake-Honey Syrup, Aquavit, Benedictine, and Angostura Bitters | Bartender Nathan O'Neill of The NoMad