A Second Course

Sweet corn in summer to me is what Brussels sprouts are in winter…my seasonal vegetable obsession. Sound a little corny? Ok, you get it, I love corn.

So if you are as crazy about corn as I am, try this super easy summer side dish.

Sweet corn and pecan succotash

Yield: 4 servings

Corn ears                                       6 each

Pecan halves                                  1 C

Butter                                              2 to 3 TBS

Honey                                             2 TBS

Thyme, fresh                                  1 tsp

Salt                                                   as needed

Freshly ground black pepper      as needed

1. Clean corn ears, removing husks and silk and rinsing under cold water. To remove corn kernels from ears, stand ears straight up and slide a very sharp knife down sides. I like to do this in a pie dish to catch kernels. Set aside.

2. Place pecans in a plastic bag and, using a mallet or heavy pan, smash until they are roughly chopped.

3. Melt butter in a large pan over medium-high heat and add pecans. Sauté for about 1 minute until fragrant and lightly toasted. Add corn and sauté 1 to 2 more minutes. Mix in honey and fresh thyme, season with salt and pepper and serve.

Every year I publish a favorite summer punch recipe and this one should be no exception…

Inspired by a recent gathering at my friend Kasey’s house, I went ahead and made this cocktail last night for a BBQ at my house. Refreshing, light and flat out delicious. Try it!

Rum, mint and pineapple smash

Yield: depends on how thirsty you are

2 1/2 qt

Simple syrup (see note)                   1 1/2 C

Pineapple, fresh, smashed                1 lb

Mint, chiffonade                                  1/4 – 1/2 C

White rum (see note)                          2 1/2 C

Club soda                                              1 qt

1. Combine simple syrup, pineapple (and juices), mint and rum in a container and refrigerate 2 to 4 hours.

2. When ready to serve, top off with club soda and pour into a pitcher. Serve in 8 ounce mason jars with a sprig of mint to garnish.

Note: Simple syrup is made by boiling 1 part water : 1 1/3 part sugar until sugar has melted and liquid is clear. Cool and set aside until needed. I recommend using an inexpensive, but delicious rum great for mixing: Flor de Caña from Nicaragua is a good one.