S E A S O N A L F L AV O R S
FROM COBS TO CASSEROLES
SPRING AND SUMMER ALLOW CORN, ONE OF CHEFS’
FAVORITE INGREDIENTS, TO SHINE IN A VARIETY OF DISHES.
BY JENNIFER BRADLEY FRANKLIN
i
The Sea Island corn muffin, which contains creamed corn, cheddar cheese and bacon, is a comfort food classic that has been served for generations.
Long & Scott Farms
t can be made into fabric, fuel or fodder,
but the reason so many people celebrate
this crop during the spring and summer
seasons is more appetizing. Corn is an
ingredient that’s both nutritious and diverse
in its delicious uses. It’s the plant credited
with sustaining our country’s early settlers; the
Creek, Cherokee and Hopi Native Americans
considered maize a gift of divine origin. It is
now the most widely grown crop in America.
Corn is actually a grass (similar to wheat,
rice, barley and oats), but because it is naturally gluten-free, it’s a popular grain alternative for those with a gluten intolerance.
Also called maize or “Zea mays,” corn has a
wide range of tastes that allow for its use in
dishes from the simple to the intricate—from
Southern grits to Italian polenta to ice cream.
During warm-weather months, the sweet and
savory kernels move out of supporting roles
and take top billing on plates from breakfast
all the way through to dessert.
Sea Island Chef de Cuisine Matthew
Lafountain originally hails from Indiana, a
state known for its corn production. “Corn has
always been a big part of my diet, from corn on
the cob to popcorn,” he explains. When sourcing ingredients for the resort’s Colt & Alison
10 SEA ISL AND LIFE | SPRING/SUMMER 2015
SI5_SeasonDept-e_v2-e_v3-e_v4-e.indd 10
3/20/15 3:01 PM