I created this sinfully rich and utterly delectable corn off the cob recipe fifteen years ago to accompany a Labor Day lobster bake my aunt and uncle were hosting at their Cape Cod home. Since I had just recently moved from Nantucket to Cape Cod, the recipe’s alliterative name seemed like a natural. The “canoe” shape is fashioned from the corn husks, which house a colorful filling of corn kernels blended with sun-dried tomatoes, dried porcini mushrooms, and creamy mascarpone. The recipe’s Labor Day debut seems apt, since making these canoes can indeed be a labor of love. Patience, however, will be rewarded as everyone who tastes these “canoes” begs for the recipe. I change the recipe a bit from time to time and will sometimes use lighter panko bread crumbs in place of the buttery and oh-so-New Englandy Ritz cracker crumbs.
Written by Sarah Leah Chase
Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.