A Bite of Sunshine

Welcome the sweetness of summer with two flavor-packed corn recipes.

BY AMY TRAVERSO

STYLED AND PHOTOGRAPHED BY LIZ NEILY

With all that in mind, I developed two new recipes for you to enjoy. e rst, a corn tea cake, uses cornmeal instead of fresh corn. But I couldn’t resist getting some wild Maine blueberries into the mix. Fresh ones are just coming into season (and they’re available year-round in the frozen-foods aisle of most supermarkets). And if you’re determined to add some fresh corn kernels to the cake, just subtract an equal amount of blueberries. e lime glaze really makes it sing.

e second is an Italian-ish take on elote, also known as Mexican sweet corn. Here, freshly cooked cobs are doused in garlic butter and sprinkled with freshly grated Parmesan (or Romano) cheese and a shower of minced parsley or basil (or both). You’ll want to take the time to grate the cheese yourself. e pregrated stu is coated in starch and just

“BRANT POINT LIGHT”

On Nantucket Island

Forrest Pirovano’s painting “Brant Point Light” shows a historical lighthouse

Brant Point Light Station is located on the north side of Nantucket Island. First erected in 1746, it is America’s 2nd oldest lighthouse. Standing 26 feet high, it is the shortest lighthouse in New England and the most often rebuilt lighthouse on the east coast. The station is still in operation flashing its red light every 4 seconds and can be seen 10 miles out to sea. With the large whaling industry in the 1740s, a light for the harbor was a necessity. For those who arrive in Nantucket by ferry, Brant Point Light welcomes visitors to the island. This beautiful limited-edition print of an original oil painting, is individually numbered and signed by the artist.

This exquisite print is bordered by a museum-quality white-on-white double mat, measuring 11x14 inches. Framed in either a black or white 1½ inch deep wood frame, this limited-edition print measures 12¼x15¼ inches and is priced at only $149. Matted but unframed the price for this print is $109. Prices include shipping and packaging.

Forrest Pirovano is a Cape Cod artist. His paintings capture the picturesque landscape and seascapes of the Cape which have a universal appeal. His paintings often include the many antique wooden sailboats and picturesque lighthouses that are home to Cape Cod.

FORREST PIROVANO, artist

P.O. Box 1011

• Mashpee, MA 02649

Visit our studio in Mashpee Commons, Cape Cod

All major credit cards are welcome. Please send card name, card number, expiration date, code number & billing ZIP code. Checks are also accepted.…Or you can call Forrest at 781-858-3691.…Or you can pay through our website www.forrestcapecodpaintings.com softened, plus more for greasing pan

½ cup granulated sugar

1 large egg, at room temperature

1 tablespoon freshly grated lime zest (about 1 lime’s worth)

2 cups (245 grams) all-purpose flour

¹⁄

Preheat the oven to 350°F and set a rack to the middle position. Butter a 9-by5-inch loaf pan and set aside.

3 cup (60 grams) medium-grind yellow cornmeal

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon table salt

In a large bowl, using a stand or handheld mixer, beat butter and sugar on medium-high speed for 3 minutes, scraping down the sides of the bowl with a spatula halfway through. After 3 minutes, scrape down the sides again and beat for 1 more minute. en add egg and lime zest, scrape the sides, and beat until u y.

In a medium bowl, whisk together the our, cornmeal, baking powder, baking soda, and salt.

Add half the dry ingredients to the butter mixture and beat on low speed to combine. Scrape down the sides of the bowl. Add the yogurt and lime juice; beat until smooth. Add the last of the dry ingredients; beat until combined. Fold in half the berries. Pour into the loaf pan (batter will be thick) and sprinkle with the remaining berries.

Bake until the cake starts to pull away from the sides of the pan and the center is set, 50 to 60 minutes.

Meanwhile, make the glaze. In a small bowl, whisk together the lime juice and powdered sugar.

When the cake is done, use a skewer or toothpick to poke the top all over. Pour the glaze over the cake and let it sit for 10 minutes, then remove the cake from the pan and let it cool on a wire rack. Yields 8 servings.

Garlicky Parmesan Corn

For the right texture and avor, it’s vital that you grate the cheese fresh, using your box grater’s nest grade. It takes just a moment and gives a wonderful result.

4 ears corn, shucked

4 tablespoons (½ stick) salted butter

2 large garlic cloves, minced

1¼ cups finely, freshly grated Parmesan cheese (can substitute Romano)

¼ cup minced basil and/or parsley

Bring a large pot of water to a boil. Add the corn and cook until crisp-tender, 6 to 10 minutes, depending on size.

Meanwhile, in a small saucepan over low heat, melt the butter with the garlic and cook until the garlic is just translucent, about 5 minutes.

When the corn is cooked, drain completely. Arrange the ears on a platter. Pour the garlic butter over the corn, turn it to coat, then sprinkle with the cheese. Sprinkle with herbs and serve hot. Yields 4 servings.