Across much of the Western Hemisphere, corn is life. And in few places is it more vital than in Venezuela, where corn-based cachapas and arepas are staples of many meals. For Edukos' chef Manuel Cabeza, corn is just as important at the end of the meal as it is throughout. Today, in this Little Havana gastropub, Cabeza dishes out a corn-infused flan called quesillo ($6). The genius here is in how he shucks and carves fresh corn, then steeps the kernels in the milk that ultimately becomes this silky-smooth, caramel-coated delight. The process yields subtle, nutty notes that make it tops in town.