Corn and Seafood Dishes for the Summer Heat

While he may not enjoy such a celebratory marriage as peanut butter and jelly or spaghetti and meatballs, sweet corn and seafood are always a delicious summer combination. Whether it’s cooking clams or oysters, lobsters on the grill, garnishing a nice fillet of fish or a classic low country shrimp boil, a few cobs of corn always do the trick. part of the party.

South Texas is entering the prime season for sweet corn, with bounty of freshly picked cobs at grocery stores and farmers’ markets likely to stick around through the summer months.

And fishermen in the Gulf of Mexico catch plenty of red snapper, amberjack, flounder, black drum, and groupers. Gulf shrimp season is closed, but other states are harvesting in force, and it’s not hard to get.

“Shrimp and snapper with corn are a staple throughout South Texas and into Mexico,” said Rick Groomer of San Antonio’s Groomer’s Seafood.

Corn flavor tends to pair best with seafood when the kernels are lightly charred. An easy way to cook corn on the grill is to completely remove the husk and silk, apply a thin layer of olive oil to the ears, a little kosher salt, and toss them directly into the over hot coals, turning them over constantly as a convenience. store hot dogs. This is an approximately five minute cooking process.

“We all love corn in its shapes and forms. There is a definite umami flavor effect when the corn is charred, causing it to pop,” said Geronimo Lopez, chef and owner of Botika in the Pearl. “Corn has a mild sweetness that pairs well with scallops, shrimp, crab, and lighter, lower fat types of fish. You want to pair sweet with sweet.

Lopez, originally from Venezuela, said one of the most popular South American dishes is steamed mussels topped with salsa chalaca, made with a mixture of charred corn kernels, finely chopped red onion, coriander leaves and seeds, lime juice and bird’s eye chilies. , also known as piri pir or Thai chili peppers. He regularly serves chalaca on his Botika menu as a seafood garnish or component of ceviche.

We have four dishes this week that celebrate the beautiful marriage of corn and seafood, because despite what the calendar may say, summer is here.

Chuck Blount is a food writer and columnist covering all things grilled and smoked in the San Antonio area. Find his Chuck’s Food Shack columns on our subscriber site,, or read his other stories on our free site, | [email protected] | Twitter: @chuck_blount | Instagram: @bbqdiver

Dino S. Williams