Known as corn shoots or gold corn shoots, these feather-like “greens” have a sweetness reminiscent of raw sugarcane. And the bright yellow makes any dish pop! Native to southern Mexico.

Cuisine: Can be used in both sweet and savory dishes. The shoots are sensitive to heat and should be added at the end of any dish.

Mixology: Some folks have fermented the shoots into corn mash liquor. They can be used as a novel garnish to any cocktail that could use a sweet, bright yellow finish.

Pairings: Jicama, cherry tomatoes, avocado, dill, mushrooms, potatoes, meats such as beef, poultry, and pork, and seafood including fish, shrimp, and crab.