The Lobster Corn Tamale appetizer is a big hit this season at Coast Guard House. “We make the tamales in house with fresh steamed corn that we puree with cornmeal, honey, spices, and then steam and serve in a corn husk,” says pastry chef Jamie Chernesky. “They are served with a decadent portion of lobster meat in a creamy garlic corn sauce, also made in house.” The oceanside restaurant also prepares a new scallop dish that includes “four seared bay scallops in creamed corn puree, similar to a tamale base but with the addition of a hint of cream.”
The ever-popular crab cakes are also complemented with a fresh corn salad side, which is “made up of fresh steamed kernels, red onion, red pepper, spices, and red wine vinegar,” explains Chernsky, who suggests a light and refreshing Strawberry Limoncello Spritz that pairs well with the above-mentioned dishes. Round off a late-summer meal with a scrumptious dessert: the Flourless Chocolate Cake is a crowd-pleaser, or for a local twist, the Rhode Island Coffee Milk Pie. Narragansett, TheCoastGuardHouse.com
The Newport Chowder Company is widely known for its award-winning seafood chowder – and was even inducted into the International Chowder Hall of Fame in 1989 – but an underrated option on the menu is their corn chowder, prepared without meat or seafood. “We serve a corn chowder that is a perfect blend of spices and creaminess,” says owner Katie Potter. “It can be served with a warm soft pretzel, which is especially good when dipped in chowder.”
Beyond their beloved clam-centric offerings, the Newport brick-and-mortar eatery and statewide seafood food truck offer Harvest Mac & Cheese, made from corn chowder, cavatappi pasta, and shredded cheese. “We also have a Super Stuffy, which is a stuffed clam with a scoop of our chowder on top,” adds Potter. Other customer favorites include lobster rolls, done New England style (chilled) or Connecticut style (warm), served on a grilled brioche bun, and a grilled shrimp and corn chowder combo available. NewportChowderCompany.com
ChopHouse Grille is known for its contemporary American fare, with a menu highlighting locally harvested seafood and choice cuts of beef. On the appetizer menu is a dish that pairs well with both: Street Corn Ribs. “We take the corn from the cob and make strips out of them,” says owner Martin Garcia. The ribs are then grilled and seasoned with chipotle aioli, cotija cheese, pickled onion, and jalapeños. “We also have the Shredded Brisket Taquitos made with corn taquitos, salsa verde, cilantro radish slaw, and cotija cheese. It’s one of our most popular dishes.”
Chef Alexander Melton is in charge of the menu, which is adjusted seasonally. For fall, the French Dip with shaved prime rib and caramelized onions is a popular dish, along with the hearty rack of lamb, available year-round, which comes with roasted corn and pepper couscous, chimichurri, and a microgreens salad. ChopHouse serves beer from local brewers, including Whalers, Proclamation, and Narragansett, as well as wine, sangria, and cocktails. South Kingstown, ChopHouseGrilleRI.com
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