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Corn’s Culinary Renaissance in South Carolina | Charleston News
Corn’s not just a crop—it’s a culinary revolution in South Carolina, turning humble kernels into million-dollar dishes, inventive desserts, and rare bourbons. From Charleston chefs crafting pozole and corn custard to distillers resurrecting Jimmy Red bourbon with vibrant, complex flavors, every part of the plant is being reimagined. Farmers like Emery Tumbleston champion sweet corn’s fleeting sweetness and even embrace pests as flavor allies. This isn’t agriculture—it’s art, tradition, and taste redefined, one ear at a time. Listen in comfort:Get a discount on a Soli Pillow…
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