The season of corn is upon us, and with it, kitchens have been working to make the grain shine in new ways. Many of these talented chefs use Olathe sweet corn, which grows in the Western Slope of Colorado. From breakfast to lunch to dessert, here are five ways to enjoy an end-of-summer taste.
Breakfast Time Cornbread Rancheros
The Universal has been serving as one of Denver’s top brunch spots since 2012, and not much has changed. In keeping with the theme of this list, we focus on the Cornbread Rancheros ($15.50). The vegetarian dish features layers of cornbread with black beans, pico de gallo, cheddar, sour cream, and avocado. It also comes with vegetarian green chile, though you can request pork green chile for $1.50 extra. Order it for breakfast or brunch any day of the week. 2911 W. 38th Ave., Denver, theuniversaldenver.com
Appetizer of Corn Empanadas
Head to Cherry Creek to sample the Sweet Corn Empanadas ($18) at Toro, one of chef Richard Sandoval’s restaurants. Made with sweet corn, ají amarillo, and manchego cheese, each bite of the four-piece dish offers a sweet, salty, and melty goodness that immediately makes you wish you weren’t sharing the appetizer. While the empanada proves perfect on its own, enhance the flavor with the included avocado purée and chimichurri. Best part, the dish is available at any meal. 150 Clayton Lane, Denver, torodenver.com
Corn Pizza For Dinner
While The Hampton Social is a mini chain restaurant, it only has one location in Denver, right in the LoHi neighborhood overlooking downtown. The pizza there surprised us for its pliability, flavor, and overall pleasing combination of ingredients. Of the handful offered, it was the seasonal Avocado Corn Pizza ($22) that impressed. Overall it’s pretty simple, with avocado slices, fresh basil, and tomatoes decorating the corn-and-cheese topping. The garlic butter works well as a base, making this lunch and dinner dish so good, even the staff craves it. 2501 16th St., Denver, thehamptonsocial.com
Drink a Corn Margarita
The latest restaurant from award-winning chef Johnny Curiel (think Michelin Guide 2024) is Cozobi Fonda Fina in Boulder. Curiel opened it this past July, and after one visit it’s clear he made another great restaurant. While similar to his first, Alma Fonda Fina in Denver, the new spot proves totally different at when it comes to space, food, and vibe. One new thing is the Corn Margarita ($13), which you can only order at Cozobi. Inside the glass you’ll find a slightly sweet, savory, and refreshing mixture of Vego Elote, Nixta, house-made corn syrup, and lemon juice. On top, a garnish of wood-fired corn completes the presentation. 909 Walnut St., Boulder, cozobifondafina.com
Eat Dessert Corn Ice Cream
Uptown’s newest restaurant Xiquita has been blowing up social media with its beautiful corn dessert, Tezcalate ($14), pictured at the head of the article. While the outcome looks like a chunk of blue corn sitting in a pool of whipped brown butter, it’s actually ice cream. Mexican hot chocolate ice cream to be exact, which gets dipped in caramelized white chocolate. It’s a stunning and delicious dessert that showcases chefs Erasmo Casiano and Rene Gonzalez Mendez’s dedication to the ancient use of corn in a modern, elevated way. 500 E. 19th Ave., Denver, xiquita.co
