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Thinking back to my summer spent in Iowa. Corn, peaches and ice cream all freshly shucked, poached and churned - respectively. Thankfully, coincidentally with my memories, I was introduced to a Corn Custard Corn Pie & Tomato Jam recipe by Hoosier Mama Pie Company. I couldn’t help but try to recreate it to prolong my recent yearning for summer of 1997.

Gather however you can – straight from a Midwest farm or urban farmers market, either way – summer jewels of yellow pearls, ruby heirlooms and liquid opal richness listed here … 1 ½ cus fresh sweet corn kernels 1 ½ cups heavy cream ½ cup whole milk ½ cup granulated sugar 1 tsp vanilla paste pinch of: kosher salt; ground black-pepper; nutmeg 4 large egg yolks 2 large egg whites *Pie Dough *make your own crust, or splurge on an organic gourmet puff pastry dough. Tomato Jam - 20 cherry heirloom tomatoes, sugar, fresh orange and lemon juice; pinches of: cayenne, black-pepper, salt

Whether under the blue skies of an Iowa summer porch or breezes from an ajar window in a New York galley kitchen… summer is surely present…