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Summer On Your Plate

Jun/03/2023 / by Bindu Gopal Rao

It is that time of the year when the sun is shining and fresh produce is plentiful. So why not make good use of it all?

Summer American cuisine is distinguished by its vibrant flavors and fresh ingredients. After all, this is when there is an abundance of fresh produce. This is also the time to eat seasonal, local, and fresh, with recipes that are light and make the most of the weather. Here are two recipes built around that idea.

Grilled Corn on the Cob with Lemon Butter courtesy Sundararaman Ramaswamy, Senior Sous Chef – Caprese, Shangri-La Bengaluru

Corn on the cob is considered an ideal summer dish due to its seasonality, ease of preparation, and versatility, as well as its refreshing and light flavour, and abundant availability. Grilled corn on the cob with lemon butter is a delightful recipe that combines the smoky flavours of grilled corn with the tangy zest of lemon butter. It is a favorite summer dish for enhancing the natural sweetness and juiciness of fresh corn. This flexible side dish can be served at barbecues, picnics, or any other outdoor gathering. It pairs well with grilled meats and shellfish, but it is also enjoyed on its own.


  • Corn 100 grams
  • Unsalted butter 30 grams
  • Lemon zest 1 No
  • Salt 2 grams
  • Pepper 3 grams
  • Cooking oil 25 ml
  • Cayenne pepper 1 gram
  • Lemon juice 2 ml
  • Cilantro 5 grams
  • Thyme 5 grams


  • Boil water and salt in a pot, then clean the whole corn and add to the boiling water for around 15 minutes.
  • Marinate the corn in salt, pepper, and thyme for about 10 minutes.
  • Grill the corn until it has a grilled mark and a smoky flavour.
  • Melt the butter in a pan, then add the lemon zest, cilantro, and cayenne pepper.
  • Drizzle over the cooked corn and serve hot.

Peach and Avocado Salsa with Grilled Shrimp courtesy Anuj Kumar Bhagat, Executive Chef, Skyview By Empyrean

Anuj Kumar Bhagat Executive Chef Skyview By Empyrean

The combination of juicy peaches and creamy avocados in the salsa offers a delightful balance of sweet and savory flavors, epitomizing the vibrant tastes of summer. Grilled shrimp adds a light and smoky element to the dish, making it a perfect protein option for outdoor grilling and summertime gatherings. This refreshing salsa is versatile, serving as a vibrant topping for grilled shrimp or a delicious accompaniment to tacos, salads, or other grilled dishes, making it an ideal choice for summer meals.


  • 450 grams of large shrimp, peeled and deveined
  • 2 ripe peaches, diced
  • 1 ripe avocado, diced
  • ¼ cup red onion, finely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper to taste
  • Olive oil to taste


  • Preheat your grill to medium-high heat.
  • In a bowl, combine the diced peaches, avocado, red onion, jalapeno pepper, cilantro, lime juice, salt, and pepper. Mix gently to combine all the ingredients. Set aside.
  • Season the shrimp with salt, pepper, and a drizzle of olive oil. Toss to coat evenly.
  • Grill the shrimp for about two to three minutes per side, or until they turn pink and opaque. Be careful not to overcook them as they can become rubbery.
  • Once the shrimp are cooked, remove them from the grill and let them cool slightly. Cut the shrimp into bite-sized pieces.
  • Add the grilled shrimp to the peach and avocado salsa mixture. Gently toss to combine.
  • Taste and adjust the seasoning if needed. You can add more lime juice or salt according to your preference.
  • Allow the flavors to come together by refrigerating the salsa for at least 30 minutes before serving.
  • Serve the Peach and Avocado Salsa with Grilled Shrimp as a refreshing appetizer or as a topping for tacos, salads, or grilled fish.
  • Enjoy the vibrant flavors of this salsa dish that combines the sweetness of peaches, the creaminess of avocados, and the smoky grilled shrimp.

Blueberry Apricot Tart courtesy Anand, Pastry Chef, Novotel Visakhapatnam Varun Beach & The Bheemili Resorts Varun Beach

This is an ideal American summer dessert because blueberry and apricot help to rehydrate the body, have antioxidants level, rich in vitamin c, maintain eye health, boost immunity, and strengthen muscles.


For the sweet paste

  • Butter 250 grams
  • Icing sugar 150 grams
  • Egg 1 no
  • Flour 375 grams
  • Almond powder 25 grams
  • Custard powder 25 grams

For the Frangipane mixture

  • Butter 250 grams
  • Castor sugar 250 grams
  • Eggs 5 nos.
  • Almond powder 125 grams
  • Baking powder 3 grams
  • Baking powder 3 grams

For the Apricot mousse

  • Apricot puree 250 grams
  • Icing sugar 50 grams
  • Gelatine 18 grams
  • Whipped cream 250 grams


  • To make the sweet paste, cream soft butter and icing sugar together in a kitchen aid with the help of a paddle whisk. Once the mixture is creamy and fluffy, slowly add the eggs one by one into the mixture. Fold the dry ingredients (almond powder, flour, custard powder) into the mixture and allow it to rest into the refrigerator.
  • To make the Frangipane mixture, cream butter, and castor sugar together in a kitchen Aid with help of a paddle whisk. Once the mixture is creamy and fluffy, add the eggs slowly in   3-4 batches into the mixture. Fold all the dry ingredients (flour, almond powder, baking powder, baking soda) into the mixture and allow it to rest in a refrigerator.
  • To make the apricot mousse, bloom the gelatine in chilled water. Heat apricot puree and icing sugar in a saucepan. Once the puree starts simmering, add the gelatine, stir continuously, and remove it from heat. Once it reaches room temperature, gently fold the whipped cream. And pour the mousse in the Sil pad and put it in the refrigerator. Or you can pipe it.
  • To assemble the tart, line the tart mould with sweet paste. Half fill the tart mould with frangipane mix and fresh blueberry. Bake it and allow it to rest. Level the tart till its tip with apricot mousse.
  • Demold the mousse and pour the glaze.
  • Garnish it with fresh blueberry, chopped apricot and micro herbs.

Salad Cocktail courtesy Manoj Kumar, Corporate Chef, LaRiSa Hotels & Resorts

This is a perfect summer dish. It comprises all the fruits and vegetables that are available during the summer season when they are fresh and easily available. The summer fruits keep the body hydrated and replenished as they are of juicy variety which has a lot of moisture content and rich in vitamin C. They also act as a natural cooler for your body, other properties are that they are rich in fibre, which is good for your gut health. These dishes are low calorie, high fibre, and have an abundance of vitamins and minerals. Beetroot, kale leaves, apricot, and mixed berries salad.


  • Beetroot 100 grams
  • Bocconcini cheese 20 grams
  • Kale leaf 10 grams
  • Almond 10 grams
  • Mixed berries 10 grams
  • Fresh grapefruit /orange 20 ml
  • Fresh Apricot 10 grams
  • Broccoli 20 grams
  • Olive oil10 ml
  • Pink Salt 2 grams
  • Black pepper 2 grams
  • Basil leaf 2 grams
  • Apple vinegar 10 grams
  • Brown sugar 3 grams
  • Grapefruit juice 5 ml


  • To make the salad dressing, whisk Olive oil, pink salt, basil leaf, brown sugar, grapefruit juice, apple vinegar together and mix well.
  • Grill the beetroot. Add kale leaf, mix berries, apricot, broccoli and bocconcini cheese and mix all the ingredients together in a bowl.
  • Add the dressing and toss well.
  • Garnish with basil leaf and serve cold.

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