Carving Station

CornCorn on the cob can be fun to eat, but it's so messy, picnic-goers might pass it by. Chicago-based caterer and consultant Greg Christian ( has pioneered the corn-on-the-cob action station. A chef cuts the kernels off the cobs, then tosses with a choice of vinaigrette, pesto aioli, chopped cilantro, black beans, tomatoes, etc. The resultant salad is an instant favorite.