The Kitchn (an off-shoot of apartment therapy) has a lot of good articles regarding summer entertaining. Definitely worth a read as we hang on to Summer's last breath:
While I ponder the possibilities here are a couple of inspirations:
Corn n' Oil Cocktail
2 oz Cruzan Black Strap Rum
1/2 oz Falernum (a syrup from Barbados made with almond, ginger, anise, clove and lime)
2 dashes of Angostura Bitters
Shake and strain into a glass with ice. Serve with lime wedge.
Sweet Corn Ice Cream (Nieve de Elote) from Rick Bayless
2 to 3 ears fresh sweet corn
1 1/2 cups half-and-half
4 egg yolks
3/4 cup plus 2 tablespoons sugar
1 1/3 cups heavy cream
1/3 cup evaporated milk
A scant 1/2 teaspoon ground cinnamon, preferably Mexican cinnamon
2 tablespoon orange liqueur, preferably Gran Torres
1 tablespoon fresh lime juice
1. Set up a double boiler. Set up a 4-quart saucepan, filled halfway with water, into which you can nestle a 3-quart stainless steel bowl. Bring the pot of water to a boil over high heat while you're preparing the custard base.
3. Cool the base. Fill a large bowl halfway with ice. Nestle the custard into the ice and whisk regularly until completely cool. Refrigerate if not using immediately.
4. Finish the base, freeze the ice cream. Stir the heavy cream, evaporated milk, cinnamon, orange liqueur and lime juice into the base. Freeze in an ice cream freezer according to the manufacturer's directions. Scrape into a freezer container and freeze for several hours to firm