How Corn Became a Key Cocktail Ingredient This Fall | Eater DC
"Andrew Hurn, a managing partner at a Navy Yard cocktail bar, notes the science behind corn’s appeal: “Fresh off the cob, corn contains a large amount of glutamic acid and sucrose, molecules that we associate with both sweet and umami,” which enables bartenders to highlight both sweet and savory aspects of corn. He also observes that “The depth of knowledge that is found in the places where corn was first cultivated has allowed us to fully understand and utilize an ingredient like corn to its furthest potential,” framing the recent push to reconnect cocktails with source ingredients." - Lulu Chang
