Local summer corn is the sweetest of every season, and when it’s really good, it’s actually sweeter than any peak season fruit! The local produce season is very short and will be gone before you know it. Make the most of it and plan your meals around all the great local fruits and vegetables while you can, soon they’ll be but a sweet memory. Follow below for an amazing summer time recipe for a Sweet Summer Corn Sauce.
Sweetness is the Key!
The secret to this simple corn sauce is super-sweet corn. Olathe corn is wonderful, but I’m partial to the corn we get from Carl Musso’s Family Farm in Pueblo. I’ve got a tool for measuring sugar levels and the highest readings I’ve ever gotten on any fruit or vegetable were from Carl’s Peaches & Cream Corn!

Musso’s Peaches and Cream Corn from Pueblo Colorado
Ripeness and Sugar Levels
warm, but this is greatly slowed with refrigeration. Fruits like peaches, melons and tomatoes don’t lose sugar nearly as fast, and continue to ripen / soften at room temperature, so they should not be refrigerated (unless they risk over-ripening!)
Sweet Summer Corn Sauce Recipe

Great with seafood, chicken or pork!
Instructions
of corn (or whatever you like). Meanwhile, shuck the corn and remove the little ‘hairs’ with a damp towel. Cut the kernels from the cob into a bowl and scrape the cob with the back of the knife. This is to capture all the sweet ‘milk’ inside.
crisp. Taste, adjust and serve.
Note:
If fat is not too big a concern, consider increasing the cream and finishing with a couple pats of butter. It’s good without it, but OMG!
Serving Tips
Seafood Tips
When sautéing, I like to start with frozen or ice cold croquettes so they turn out extra brown on the outside and still moist in the middle. In general it’s best to keep seafood as cold as possible before cooking, seafood cooks quick and can be tricky to get nicely browned before it’s overcooked.
The season is now; don’t let a single day go by without savoring the amazing peak season produce in our markets while they last!
– Cheers! Mick Rosacci, TonysMarket.com — TonyRosacciCatering.com

Tony’s original Southwestern Crab Cake made with King and Snow Crab; our most popular crab cake.

Tony’s Creole Cakes with crab, shrimp and andouille, the spiciness is plays with the sweetness of the sauce
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