Text and Styling by Esther Ottensoser
Photography by Hudi Greenberger

Tap into the bounty of summer corn and bring smiles to your family and friends as you honor your grads or just enjoy a fun hair-cutting activity for any occasion. Display these at your next barbecue. When you’re ready to eat, remove the rest of the husk and the toothpicks and simply stick on the grill or cook and serve.
YOU WILL NEED:

• corn on the cob
• sliced black olives
• knife
• scissors
• toothpicks
• mini graduation caps, optional (available on Amazon)

1. Using a sharp knife, slice off the pointier end of each ear of corn, leaving the side that has the “hair” attached. This will allow the corn to stand.
2. Turn the corn over and position a sharp knife approximately 2 to 3 inches from the other end. Carefully cut into the corn husks to cut the “bangs.” (Make sure not to cut into the corn.) Remove the entire section of husk all the way to the flat side.
3. Use a knife or scissors to cut pieces of hair from the sides for more style.
4. Break the toothpicks into small pieces and stick them into the corn beneath the “hairline.” Attach the olive slices.
5. Place a mini graduation cap on top of the corn.

Note: You can prepare these up to a few hours in advance.

(Originally featured in Family Table, Issue 746)