Curtis Stone’s Blackened Salmon with Creamy Corn Sauté

To serve up summer on a plate, Curtis, chef at Maude in Beverly Hills, turns to Cajun flavors. He blackens the fish with paprika and cayenne to give it some sweet heat, and pairs it with a creamy corn sauté—a sort of maque choux—for even more sweetness. Fresh summer corn doesn’t need much to shine, but this preparation certainly brings out its brilliance.