I am obsessed with Aspen Kettle Corn, which is sold fresh at the farmers market on Saturdays. So obsessed, in fact, that I bought the family-sized bag and carried it all day with me so I could spread the love. A few chefs had clever ideas on how to take this crispy, buttery, lightly sweetened treat to new levels.
Scott Conant, Scarpetta: I would definitely make a kettle corn-infused panna cotta.
Matt Accarrino, SPQR in San Francisco: Crush it and stir it into corn risotto.