This recipe makes me happy.

Corn & Zucchini Fritter Stacks with Bacon and Avocado.

But that is just a name. It does not begin to describe the joy you will experience when this bundle of cheddar cheese, bacon and avocado layered between two corn & zucchini fritters lands in front of you.

That’s because you pick ‘em up with your hands and eat ’em slider style. I am serving this bit of culinary craziness with some cherry tomatoes on the side. Because you just know some of that goodness is going to slip between your fingers and onto the plate. I wouldn’t want those stray corn kernels, or wayward bacon crumbles to get lonely or feel rejected. The tomatoes will be waiting on the plate to greet them as they drop down. Then in perfect phase-two style, you can pick up a fork and clean your plate in a very civilized fashion!

Can you think of a better breakfast, lunch or dinner? Though truthfully, I can’t even decide what time of day best suits this masterpiece. Because like all great art, it defies modest mores and manners. It sets a bold new direction all its own.

Oh wait, did I tell you there is a drizzle of aged balsamic in there too. Not too much, but enough. Because all “sandwiches” deserve the perfect condiment.

This is Day 4 in my corny tribute to the Sweetheart of Sigma Summer! Sweet on Corn.

I have a simple summer meal for you. Seared Scallops with Succotash.

It's a great warm weather dinner because it takes advantage of super sweet summer corn while it’s at its best. Besides there is no oven to turn on and very little hanging over a hot stove involved. The scallops are seared a mere 4 or 5 minutes. The succotash just a few moments longer. It could even be made ahead and served at room temperature. Further simplifying the preparation.

But I think its best served warm, with a cool and crisply acidic chardonnay. Which is no bother because two people working in tandem can get this meal on the table in 8 minutes flat, once the prep work is done.

Still, just because this is a quick cook meal does not mean you can get sloppy about the details. I am quite finicky about scallops.

Scallops should be served rare, if you cook them all the way through you are destroying their delicate nature. An overcooked scallop is a rubbery waste of money. But just because I won't submit to an overcooked scallop does not mean I want it undercooked or improperly cooked either. In fact I like quite a bit of crunchy crusty searing on my scallops.

It's Day 2 in my week-long tribute to summer corn and I want to get to this recipe while corn is at its best. Because when corn is this fresh and seasonal it is so good you could it it raw. And sometimes I do.

In fact I have been known to gnaw on a raw ear of corn while still standing in the market. But that can be a bit inelegant. Especially when you are having that nice young couple down the street over for a poolside luncheon. I think in that instance I should be on my best behavior and actually remove the kernels from the cob and serve them on a plate. Because I may not mind having my dear old friends see me chomp away on an ear of raw corn, but the new kids on the block deserve a slower introduction to my wiley ways.

And I do mean kids. Have you noticed that adults are coming in younger and younger versions? Anyway they're new I wouldn't want them to get the wrong idea. It's not that I am uncouth or easily unlikeable, but young people are so impresionable, you know. I think I'll start them out with forks and napkins. Their parents would be proud of me.

That is why I am serving this corn raw, off the cob– and in a salad.  Raw corn, arugula and lemon balm from my garden served with a nicely grilled chicken breast, and chunks of toasty bread. Do you think the new neighbors will notice I took the kernels off the cobb? I hope they don't think I can't trust them knives. Although at what age is it appropriate to let children handle sharp objects... thirty... thirty-two?