Posted by Drake, July 31, 2015

One of the best perks to summer is the wonderful foods that finally come into season. Corn is one of those vegetables that we get extremely excited about... there are so many ways to use the delicious cob.

At the Drake Hotel, we love using seasonal foods to play up our menus, + this summer we incorporate corn into our menu in quite a few ways.

Here are some of our recipes below:

Grilled Nann ($14): Fresh house-made ricotta, chickpeas, grilled corn & Ontario bell pepper succotash + truffle oil. RECIPE:

  1. Make the succotash: Cut 1 (240 g) eggplant, and 1 (460 g) zucchini into small dices (similar to the size of a chickpea) and sauté them in a pan with a splash of olive oil, and salt and pepper to season

  2. Cook 635 g. of chickpeas

  3. Grill off 800 g of corn off the cob until it starts to darken, add 2 tsp. of lemon juice, a splash of olive oil and salt and pepper to taste

  4. Roast 325 g. of red pepper over the grill till the skin blackens, let it cool and peel off the skin under cold running water

  5. Combine 1 cup of corn with ½ cup of the other vegetables

  6. Nann: Grill nann on BBQ, once warm, spread whipped ricotta from edge to edge

  7. Put the succotash on top of the ricotta, and put a touch of parsley sprinkled on top

  8. Place cilantro and basil on top (you can add any herbs you have, these ones are very complimentary)


Creamed Corn ($7): Feta, yogurt + lime.


  1. Blanch 8 heads of corn

  2. Grill 2 of the 8 heads of corn on the BBQ

  3. Shock it in ice water once cooked

  4. Take corn off the cob

  5. Reserve 2 cups of corn and mix it in a bar blender with ¼ cup of sheep’s yogurt, ¼ cup of sheep’s feta, 1 tsp. lime juice, 1 tsp. of salt, pinch of chipotle powder, and 125ml of milk infused with corn

  6. This mix is now the base

  7. Take the 2 heads of grilled corn from the BBQ and remove kernels

  8. Take the remaining corn and toss it lightly in a pan on medium heat combine it with the BBQ’d corn

  9. Put the base corn down first, top with the grilled corn, a lime wedge, a sprinkle of feta and cilantro

Fried Polenta ($7): Capers + Smoked peppers.


  1. Combine 500 ml of water, 500 ml of milk and bring to a simmer (almost boil) in a pot

  2. Add 250 ml of polenta in slowly, while whisking

  3. Turn down heat to low

  4. Whisk slowly continuously

  5. Add 1 tbs. of salt for seasoning

  6. Let it sit in the pot as you whisk for 7-10 min until it thickens up

  7. Keep stirring so that no clumps form at the bottom of the pot

  8. Add 250 ml (1/2 cup) of Mascarpone cheese

  9. Spread mixture out on baking sheet using non-stick spray

  10. Let cool, then cut into squares 2inches x 2inches

  11. Bread with ½ cup flower, 1 egg, and ½ cup panko bread crumbs

  12. Fry in fryer at 350 for 3-4 min

  13. Let cool, then enjoy!

Lobster Roll ($25): Grilled corn, green tomato, roasted pobiano, red onion, horseradish dressing + tarragon.


  1. Make the summer Relish (for Lobster Roll) using these ingredients:

1/2 c Corn; steamed, grilled

1/2 c Poblano; roasted, small dice

3/4 c Red onion; julienne, soaked

3 tsp Tarragon , picked

1/2 c Green tomato; raw, small dice

  1. Steam corn for 10 mintues. Season lightly with salt then grill until golden brown. Cut the kernels off the cob

  2. Season poblano with olive oil and salt. Grill until nicely charred but still slightly firm. When it is evenly charred, transfer into a bowl and cling film the bowl, allow to rest for 5-10 minutes and remove the skin from the poblanos

  3. Dice them into the same size as the kernels

  4. Julienne the red onion, and soak in cold water for 15 minutes

  5. Cut the green tomatoes into the same size as the corn kernels

  6. Toast the bun with lobster butter. In a bowl mix all ingredients with the tarragon, horseradish mayo, lobster. Season accordingly

  7. Add the Horseradish may by mixing 1 cup mayo, 1/3 cup prepared hot horseradish and salt to taste


What are your summer recipes? Lets get creative...

Posted in: Food + Drink