restaurant, the product goes through especially
thorough scrutiny. “It is such a versatile grain,
and it’s important to me to have on the menu
because I think that it brings a level of comfort
to our members and guests.”
In keeping with Sea Island’s efforts to use
regional products when possible, Lafountain
orders bicolor corn from Wilkinson-Cooper
Produce out of Belle Glade, Fla. The company’s supply is sourced from farms across
the state. When available, Long & Scott
Farms’ sweet corn, grown in Zellwood, Fla., is
another local favorite that is at its peak from
the end of April through mid-June.
Corn’s near-universal appeal is evident on
menus throughout Sea Island, as it’s a favorite
of chefs who adeptly weave it into appetizers,
entrées and even desserts. At Colt & Alison
at The Lodge, diners will find rich creamed
corn that can accompany any main course.
While the canned variety is ingrained in many
a childhood memory, Colt & Alison’s version
uses fresh kernels, giving the dish a bright yet
familiar flavor. Other plates that highlight this
adaptable ingredient include grilled corn salsa
that is served with a marinated hanger steak
alongside chimichurri. Corn also pairs well
with seafood in one of the restaurant’s popular starters, sweet corn bisque with butterpoached crab and white sturgeon caviar.
At Sea Island’s Oak Room, traditional shrimp
and grits receive a sophisticated upgrade with
Georgia shrimp, stone-ground sweet corn grits,
tomato, garlic and chives. It’s a quintessential
Southern recipe that’s elevated by artful presentation and farm-fresh ingredients. “This is
an amazing, yet simple dish that will continue
to be on the menu,” Lafountain says.
Perhaps the greatest testament to corn’s
ever-present place at Sea Island is the famous
and frequently requested corn muffin. The
buttery cake combines creamed corn, cheddar cheese and chopped bacon for a two-bite,
sweet and savory delicacy. Available at all of
Sea Island’s restaurants, the muffins have been
offered at the resort “for as long as anyone can
remember,” according to Executive Pastry Chef
Cortney Harris. She now has a hand in making the treats in the bakeshop at The Cloister.
While the recipe is frequently requested, guests
and members would agree that there’s something special about the resort’s freshly baked
treats. Those who want to extend the flavor
experience at home may order a few—or even
a few dozen—from the concierge.
Because of its many uses, corn is now easily
found just about everywhere; but this season,
be sure it’s on your plate. m
A plate of shrimp and grits is elevated with farmfresh ingredients at Sea Island’s Oak Room.
Grilled corn salsa complements hanger steak with
chimichurri at Colt & Alison.
CORN OF A DIFFERENT COLOR
Ubiquitous yellow isn’t the only color of this in-season ingredient. Corn’s different hues—
from vibrant blue to deep green—signal different flavors and textures.
BLUE
Blue corn (sometimes
called Hopi maize, for
the Native Americans
who cultivated it)
typically has a sweet
flavor and, on average, a higher level
of protein than other
varieties. It’s often
used to make tortillas,
chips or pancakes.
Usually grown in the
Southwestern U.S.
and Mexico, hues can
range from powdery
gray to almost black.
SWEET YELLOW,
WHITE OR BICOLOR
If you’re eating
kernels right off the
cob, it’s likely you’re
taking a bite of
sweet yellow, white
or bicolor corn.
These common
varieties are best
when eaten within
a short time of
being harvested,
and are used in
numerous ways,
including on salads
or in casseroles.
PURPLE
Purple corn,
sometimes called
yaak’a, is often used
to lend its vibrant
color to dishes, from
raw chocolates to
muffins and cakes.
Some lump blue
and