Cornucopia – Inspired by Summer’s Bounty

There’s something irresistible about the height of summer. Grocery stores and farmers’ markets practically burst with abundance, their aisles and stands overflowing with produce so fresh and vibrant it begs to be turned into something delicious. It’s this in-your-face summertime bounty that inspired me to create a luscious pre-dinner cocktail I call Cornucopia. But, as often happens with inspiration, one idea led to another. Soon, Cornucopia wasn’t just a cocktail, it was part of a full culinary journey.

At the heart of this creative spree was my true love, fresh corn on the cob. Sweet, golden, and earthy, corn is more than a side dish, it’s a muse.

The Cornucopia Cocktail

Cornucopia isn’t just a drink, it’s an experience. Corn has a distinct aroma and flavor that pairs wonderfully with bourbon, a spirit with its roots planted firmly in cornfields. Real Kentucky bourbon, after all, is made with a mash bill that’s mostly corn—often 70% or more. But for this cocktail, that’s not enough. I wanted to truly celebrate corn, so I added unfermented fresh corn milk and citrus ingredients to create a horn of plenty in every sip. The result is a drink that’s bright yet earthy, sweet yet balanced—a perfect ode to summer’s bounty.

Beyond the Glass

While Cornucopia started as a cocktail, it became a gateway to a corn-themed feast. It opened with playful Corn Pops, elevated with a hint of smoked paprika and lime. For the main course, I paired a flaky, buttery sea bass with Corn Soubise—a dreamy sauce made with fresh corn and cream. And, of course, no corn celebration would be complete without dessert. Caramel Corn Ice Cream brought the meal to a sweet and utterly satisfying conclusion.

Why Corn?

Corn is more than just a summertime staple, it’s a deeply versatile ingredient that shines in unexpected ways. Its natural sweetness complements the caramel notes of bourbon, while its creamy texture lends itself beautifully to both savory and sweet applications. And let’s not forget the nostalgia, biting into an ear of corn at a summer barbecue is a memory many of us cherish. Cornucopia is my way of bottling that feeling, shaking it up with a bit of spirit, and serving it as a toast to the season.

Slice the kernels off the cob, place in a juicer and process them for the milk.

Strain the milk with cheesecloth to remove any skins or solids, the refrigerate until ready to use within 24 hours. Print