Summer is here, and the long, hot days will bring local fresh corn to market. Fresh picked corn on the cob can be so much more versatile than just being rubbed with butter. For today’s blog, Chef Matt made a list of 10 creative ideas to add some variety to a summertime favorite.
Beyond this list, explore the internet for a seemingly endless amount and variety of ideas.
This is just a listing of inspirational ideas. Best of luck experimenting!
- Char grilled corn on the cob with cilantro lime butter
- Corn basted with sriracha aioli
- Boiled cob with roasted garlic herb butter
- Bacon wrapped grilled corn on the cob
- Chili lime infused Mexican street corn
- Parmesan cheese & black pepper dusted corn
- Seared corn with Asian 5 spice rub
- Pesto smeared cob
- Maryland old bay grilled corn
- Buttery horseradish infused corn on the cob
Summer time passes way too quickly! Get out and fire up the grill while you can. Enjoy!
Meet Chef Matt and Discover His 20+ Years of Culinary Expertise!
Executive Chef of The Village at Penn State, Matt Lambert, has a long history in culinary arts. With a passion for food and cooking since childhood, Matt certainly knows his way around the kitchen. “My interest in cooking began at home. My mom, and my dad were pretty enthusiastic cooks and we had a family dinner every night. By the age of 12, I knew how to cook dinner on my own,” he recalls.
Years later, Matt began pursuing his degree in culinary school. “I got a degree in Culinary Arts and Baking and Pastry Arts from Johnson and Wales in Providence, Rhode Island,” he says. From there, Matt worked in a series of independent, fine-dining restaurants and hotels throughout New England, and about 20 years ago made his way to where he lives now in Central Pennsylvania.
It was there where he began working at Penn State University’s School of Hospitality Management. With his wide variety of experience, Matt decided to open a large dining hub in the small city of Mifflinburg, PA where he worked for five years. Here, Matt ran into Duane Leitzell, director of dining services at The Village.
“Duane and I worked together nearly 20 years ago at Penn State,” he explains. “We bumped into one another and he was looking to replace a chef and I was looking to make a career move, and here I am,” Matt says proudly.
Beginning his role as Executive Chef at The Village in November of 2019, Chef Matt says that what he enjoys most about his profession is getting to know the residents and listening to their feedback. “When I first started here I didn’t realize what a major part of their social life the dining experience is,” he explains.
It’s amazing how you can make a resident’s day simply by providing a great meal with great service. That’s what makes this job so rewarding.Executive Chef of The Village at Penn State, Matt Lambert
Matt explains that the dining team’s ultimate goal at The Village is to exceed residents’ expectations. “It doesn’t matter if we’re serving filet mignon or a hamburger, we do everything we can to put forward the highest quality food and ingredients.” Matt also says that part of what makes The Village’s dining program so successful is their dedicated team who give residents an outstanding dining experience each day.
Each day, residents look forward to fresh, local ingredients and five-star menus with a variety of options for soups, salads, entrees, and dessert. “Each night’s menu is different,” Chef Matt affirms. He also adds that The Village’s Bistro is a resident favorite for a more casual dining experience. “We make a lot of lighter fare here with fun appetizers. We also have a wood stone pizza oven so we make lots of wood-oven roasted sandwiches and personal pizzas,” he describes. Another feature residents love is the al-fresco dining right alongside the beautiful Palmer Park.
With so many amenities to enjoy and delicious cuisine served every day, residents at The Village live their retirements to the fullest. And Chef Matt looks forward to creating new recipes that continue to satisfy the people of this community.