This week’s newsletter is dedicated to pure culinary jubilation around real food that tastes good. I’m talking about the kind of unbridled joy that Tariq, aka the adorable “corn kid,”* put so deftly into words during a playground interview that’s been making its way around the internet. *If this reference is going over your head, I highly recommend watching this video. Tariq may very well become your new life coach once you’ve fully processed his sense of joy.
In case you ever find that you’re lacking that sense of gusto at the kitchen table, maybe it’s time to reconnect with the pleasures of food by reconnecting with your inner child — to merely enjoy the moment and the meal for what they are, with nothing more to do than to eat and exclaim, “It’s corn!”
So with Tariq’s gleeful outburst in mind, I’d like to help you rouse your inner child by sharing with you a handful of recipes from our blog that pair wild-caught seafood with corn, which happens to be at its sweetest peak this time of year. Each corn + seafood recipe is introduced with a snippet of wisdom from Tariq:
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When I tried it with butter, everything changed: If sweet Weathervane Scallops are your thing, bookmark our recipe for Seared Weathervane Scallops with Fennel and Corn Relish. Fancy looking, easy cooking — and finished with a healthy knob of butter for the perfect hit of richness.
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The corn break can restore your energy: This recipe for a Pacific Rockfish Taco Bowl with Black Bean and Corn Salsa is written to be served over rice or even cauliflower rice. Developed by our nutritionist contributor Dr. Brooke, it’s a dish that’s designed to keep you energized, full, and healthy.
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It’s got the juice: For those of you who haven’t yet retired your grill for the season, I think you’ll love this recipe for Grilled Pacific Halibut with Grilled White Peach and Corn Salsa. The char from the heat really brings out the sweetness of the peaches and the corn to produce a juicy, savory topping for meaty Pacific halibut.
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You really appreciate the hard work when you love something: Our recipe for Snow Crab Esquites is inspired by the savory, spicy, and sweet street food of Mexico, with an Alaskan twist. It’s a dish that takes a little extra effort and time, but our Snap & Eat Crab Legs make the process fun and well worth the effort.
In closing, to borrow Tariq’s invitation, If you or anyone you know loves corn (and wild-caught seafood), you can come to me, and I can tell you all about it!
Live Wild,
Monica
Pictured above: A serving bowl filled to the brim with cast-iron-skillet-charred corn kernels, freshly picked snow crab meat, and lots of flavor and spice in all the colors that get your mouth watering.
