Tag Archives: corn

A Summer Corn and Tomato Pairing


I can’t get enough of this super simple spin on the classic summer corn and tomato salad from our friends Brian and Katie O’Donnell of Warren’s really fantastic bywater restaurant. With such a wonderfully complex dish that has fat, oil, and garlic, I could think of only one other element to complete the picture: acid. Which is why I chose a beautiful, unoaked French Chardonnay. Gautheron’s Chablis is that perfect steely-sharp wine that has the edge to cut through the bacon and aioli while bringing out the fruit flavors and acids in the tomatoes, leaving you with a nice crisp and clean fruit finish, good minerality, and looking forward to the next bite!

Check out the jam-packed summer issue of Edible Rhody for more on bywater, including a recipe for Katie’s Basil Ice Cream. It’s a perfect dish to follow this summer salad.

Bon Appetit … and Cheers!

Note from Chef/Co-Owner of bywater, Brian O’Donnell: This recipe is our rendition of traditional Mexican street corn (one of our favorite snacks). Grilling the corn gives the dish a wonderful flavor. In the height of summer, we can’t get enough of it—we think you’ll feel the same way.

4 ears grilled fresh sweet corn
4 slices smoked bacon
1 pint ripe cherry tomatoes, rinsed and cut into halves
2 large ripe beefsteak or other large heirloom tomatoes, sliced into half moons
Garlic aioli*
4 tablespoons crumbled dry cotija cheese (or any other hard, salty cheese, like ricotta salata or Parmesan)
2 tablespoons chopped chives
Piment d’Espelette or paprika
Good-quality extra-virgin olive oil
Flakey sea salt for finishing

First, remove corn kernels from the cobs and set aside. In a medium sauté pan, cook bacon until crispy. Drain bacon grease from the pan and roughly chop the cooked bacon. Return the bacon to the pan, add cherry tomatoes and corn and heat, tossing until warmed through. Taste for seasoning.

To serve, divide beefsteak tomato slices among 4 plates (or place on one large platter), arranging them in a circle. Place warm corn and bacon mixture in the middle. Top each serving with a dollop of aioli, then sprinkle with cotija cheese, a sprinkle of chives and, finally, a pinch of Piment d’Espelette. Drizzle with olive oil and salt to taste.

Serves 4

*Garlic Aioli
1 cup Hellmann’s or your favorite mayonnaise
1 clove garlic, minced
1 teaspoon prepared horseradish
½ teaspoon Dijon mustard
½ teaspoon Banyuls or sherry wine vinegar
½ teaspoon lemon juice
¼ teaspoon salt

Mix ingredients together and set aside, or refrigerate until serving. (Or double the recipe and have more for later—it’s great as a dip for fries, veggies or as a sandwich spread.)



French Food & Wine Pairing: Striped Bass and Corn Pudding

Striped Bass and Corn Pudding Recipe and Wine Pairing Idea

No other country can boast as many different styles of wines than France.  While it can be daunting to make sense of the names and places, we have picked some our favorite French wines to pair with delicious recipes from Edible Rhody magazine. Enjoy Hugel Pinot Blanc and Bichot Macon Village with this fantastic Striped Bass and Corn Pudding recipe. We invite you to try something novel and delicious this fall season!

Bichot Macon Villages food pairing

2011 Albert Bichot Macon Village, Burgundy

Not an oaky/buttery Chardonnay!  Still rich and full bodied, but with more ripe apple and pear flavors.  A great wine to pair with meals with lots of veggies and butter.

Hugel Pinot Blanc Food Pairing

2009 Hugel ‘Cuvee les Amore’ Pinot Blanc, Alsace
More savory than fruity, Pinot Blanc makes a great pairing with fall foods.  Look for flavors and aromas of roasted nuts and sweet hay with nice full body and a smooth and luxurious finish.  Nice lighter style that won’t overpower the delicate flavors of the bass, but with enough brightness to compliment the other flavors in the dish.

Grilled Striped Bass with Sweet Corn Pudding and Peach Relish
Jonathan Cambra, executive chef, Boat House Waterfront Dining, Tiverton

September is time for those last peaches, some late-season corn (perfect for corn pudding) along with fresh striper. Together they make a perfect end-of-summer dish. Make sure you use corn that has been picked the same day so the sugars haven’t had time to convert to starch. 

Peach Relish:
2 ripened peaches, diced
2 tablespoons fresh lime juice (about 1 lime)
1 jalapeño, roasted, peeled, seeded and minced
6 chives, minced
Kosher or sea salt
Freshly ground black pepper

Corn Pudding:
3 tablespoons canola oil
3 sweet onions (about 2½ cups), julienned
2 tablespoons garlic (about 4 cloves), minced
12 ears whole sweet corn, freshly roasted (or steamed), kernels removed
½ cup fresh herbs (tarragon, basil, parsley), washed, dried, stemmed and chopped
2 tablespoons unsalted butter
Splash of lime juice

Striped Bass:
Cooking oil spray
4 pieces (6 ounces each) boneless, trimmed striped bass, skin removed
Kosher or sea salt
Freshly ground black pepper


To prepare the relish, combine the peaches, lime juice, jalapeño and chives in a mixing bowl. If you want a more spicy relish, add some of the jalapeño seeds. Season to taste with salt and pepper.

To prepare the pudding, heat canola oil in a saucepan, add onions and garlic and cover. Sweat the onions and garlic over low to medium heat until translucent. Add roasted corn kernels and cook for 8–10 minutes. Add contents of saucepan to blender and purée until very smooth. Return to saucepan and bring to a boil. Reduce heat and simmer until it reaches a thick consistency. Add the mixed herbs, butter and season with salt, pepper and lime juice.

To prepare the fish, preheat grill on high for 15–20 minutes or prepare coals. Spray grill with cooking oil. Season fish liberally on both sides with salt and pepper. Place fish on grill, top side down first. Grill for 7–10 minutes on each side. Remove from grill. 

Serve fish atop corn pudding and garnish with a small spoonful of peach relish. Serves 4 as a main course.


Visit our wine store to shop a great selection of French wines.
We’re located in Providence, Rhode Island.

Corn is in Season! Pair it with Marsanne

White wine that pairs with corn

When it comes to summer barbecues, corn is quintessential. This classic vegetable is currently in season in Rhode Island, and will be through October. Usually, one never thinks about what wine pairs well with corn, which is not often the centerpiece of a meal. However, when it comes to corn being a major component, what do you do then? We have cut out all the guesswork, tasted a bunch of wines, and discovered that Paul Mas Marsanne goes very well with corn.

In Season Now: Corn

July – October

Sweet, juicy and versatile, corn is not only a staple of summer meals, but also of fall-time. When it gets cool enough to enjoy that bowl of corn chowder, try making some southern dishes as well, such as succotash or Johnny Cakes. Corn has many incarnations: on the cob, kernels, cereals and cornmeal.


Wine Pairing

Marsanne is a commonly found grape varietal in Châteauneuf-du-Pape & Côte du Rhône wines. A full-bodied white wine from the Rhone Valley, Marsanne can be found in both dry and sweet styles. This wine lacks the fruit and perfume, and so many times it is mixed with more aromatic grapes. The high alcohol, low acidity, and flavors of pear, spice and melon make it a great wine to pair with seafood, cheese, and of course, corn. Or simply relax and enjoy it on the porch!

Recommended Wine: Paul Mas Marsanne

– Aromas of dried fruits, pear, and violet with hints of vanilla.

– A rich, fresh, and mellow palate with a long finish of toasted notes makes this wine pair well with the sweetness of corn.

– 25% of the Marsanne is aged in oak barrels, and the other 75% is aged in stainless steel tanks.

– The Mas family has been making wines in the Languedoc region since 1892.

Visit our store to get this wine!

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