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This is s a great starter or side dish for a warm summer day because you can prepare everything ahead and store it until needed. The creamed corn can also be used as a sauce for grilled scallops and shrimps or seared freshwater fish; it can likewise be mixed with vegetables and a bit of stock and used as a base for soup.

Servings: 4 to 6

Ready Time: 1 hour

Creamed corn

½ cup white onion, finely chopped

3 cloves garlic, crushed

2 cups peaches and cream corn (4 to 8 cobs)

1 cup water

½ cup 35-per-cent cream

1 tablespoon olive oil

1 lemon, juiced

Salt and pepper to taste


½ cup roasted peaches and cream corn (1 to 2 cobs)

4 peaches, sliced into thin wedges

½ cup red pepper, julienned

½ cup red onion, julienned

1 tablespoon chives, chopped

1 tablespoon cilantro, chopped

1 lemon, juiced

¼ teaspoon Pommery mustard

2 breasts smoked chicken, julienned

2 tablespoon almonds,

slivered and toasted

Olive oil

Salt and pepper to taste

Baby mixed greens


To prepare the creamed corn purée, place olive oil in a sauce pan (just enough to cover the bottom) over medium heat. Stir in the onions and garlic. Once translucent, add the corn and sauté for 1 minute. Add the water and cook for about 5 minutes, then add the cream and simmer gently for about 10 minutes. Remove from heat and transfer to a high-speed blender. Purée until smooth, then pass through a sieve or strainer and allow the creamed corn to cool. Dress the creamed corn with the olive oil and lemon juice and enough salt and pepper to suit your palate.

Soak the corn, still in their husks, in water, then roast over the open flame of a barbecue or in an oven at 450 F for 20 minutes, remove from the husks and cut the kernels from the cobs.

Place the peaches, roasted corn, red pepper and onion in a bowl along with the fresh chopped herbs, lemon juice and mustard; season with a touch of salt to help extract the juices. Mix well and set aside for about 10 minutes. Add chicken just before serving and mix well.

Place a spoonful of creamed corn in the middle of a plate and spread in a circular motion to create a space in the middle for the salad. Mound the salad on the plate, sprinkle with almonds and a pinch of baby mixed greens, micro greens or sprouts. Drizzle with a finishing touch of oil and salt and pepper to taste.

Chef Massimo Capra is co-owner of Mistura and Sopra Upper Lounge in Toronto and the newly opened Rainbow Room Fallsview Restaurant in Niagara Falls, Ont. His new book, 3 Chefs: The Kitchen Men , was recently published by Whitecap Books.