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A Taste of August: Sunny Days and Sweet Corn

Posted on August 28 2017

Sunny Days and Sweet Corn          

August at the beach is when summer is in full swing: a full house on the weekends and dinners with neighbors and friends. The sunlight is spectacular this time of year and as the sun starts to go down a little earlier, we watch the moon rise and treasure every minute.

Dinner is a time to relax and enjoy our friends and family. I love to celebrate the season with fresh corn, fish, tomatoes, and vegetables from the garden: it’s far table, usually in the same day! I love to create a warm palette of colors on the plate.

My favorite local farm, twenty minutes up the road, has beautiful sweet corn, arugula for salads, fresh tomatoes, and cucumbers. I love to pick a huge bouquet of colorful zinnias from their fields. A summer favorite!

Everyone loves corn on the cob but I love to make a caramelized corn in the skillet with fresh rosemary from my kitchen garden. It’s sweet and savory and perfect for dinner on the porch or a picnic dinner on the beach!

I’ll serve it with local Stonington scallops or grilled salmon and some of that gorgeous arugula in a salad. I’ll cluster the zinnias in small vases down the center of the table.

You can even make this corn recipe with frozen or canned corn in the winter to enjoy a taste of August long after Labor Day has come and gone.



  • 2 large sprigs of fresh rosemary, chopped
  • 4 shallots, chopped
  • 3 cups of fresh corn stripped from the cob
  • 2 tablespoons of sugar
  • 2 tablespoons of butter
  • Extra virgin olive oil

Melt butter in skillet, throw in the shallots and then the corn and rosemary. Stir constantly, add sugar and keep cooking until the corn starts to slowly caramelize. Add olive oil if needed. Serve warm.