Sweet corn with lardo at Má Pêche.
Is anything better than sweet corn in August? Well, not much. It’s hard to beat its sugary flavor, creamy texture and perfect harmony with butter. But at Má Pêche they have tried to improve on the magnificent by serving their sweet corn side dish with slivers of lardo, cured pork fat. So I guess the answer to the question is: sweet corn with melted pig fat. What’s your favorite way to prepare corn in August?