Smoky Sesame Corn On The Cob

4 to 6 servings

6 ears sweet corn

5 tablespoons olive oil

½ teaspoon toasted sesame oil

1 tablespoon unsalted butter

4 large garlic cloves peeled and chopped finely

Salt and freshly ground pepper to taste

1. Break off the stem end of the corn ear and peel back the husks of the corn, but do not remove. Clean all the silk from around the inside of the ear and cover the exposed corn with the husk. Soak the corn in cold water for 10 minutes.

2. While the corn is soaking, heat the 4 tablespoons of the olive, sesame oil, and butter in a heavy sauce pan with a lid until hot, about 350 degrees. Turn the heat to low and keep warm.

3. Brush the grill with the remaining olive oil and prepare a hot fire for grilling or preheat a gas grill and arrange the rack 3 to 4 inches from the heat. Heat the grill to about 425 degrees.

4. Turn the heat to medium, about 350 and place the corn, still covered by the husk.  Cook about 5 minutes and using prongs, turn to the other side. After about 5 minutes, turn the corn again. Turn the corn after 4 more minutes and remove from the heat. Peel the husk back and brush the corn with the seasoned oil.  Serve with salt and pepper.

Corn and Chili Salsa

4 to 6 servings

6 ears grilled sesame sweet corn or 4 cups frozen, defrosted
2 roasted red bell peppers
3 scallions, ends trimmed
¼ cup unseasoned rice vinegar
2 tablespoons sugar
1 teaspoon toasted sesame oil
1 teaspoon salt
¼  teaspoon ground black pepper

1. Holding the corn upright with the cut stem edge on the cutting board, cut down each ear with a sharp knife to remove the kernels. Place in a bowl.
2. If necessary, remove the seeds and stem from the roasted peppers and discard. Cut the peppers into ½ -inch dice. Finely chop the scallions.
3. Place the red peppers and scallions in the bowl with the corn. Add the rice vinegar, sugar, toasted sesame oil, and salt and pepper. Mix together and season further to taste, if necessary.

Gingery Peach-A-Berry Cobbler

Six Servings

Essentially, a cobbler is a fruit dessert baked with a crust, which may be a biscuit or a bread dough. My recipe leans more toward a slightly sweet biscuit with lots of vanilla.  Similar to a crisp, you can use different fruits or pair two together as in this recipe.

3 cups fresh blueberries

6 peaches, peeled, pitted and cut into ½-inch slices  (about 6 cups)

1/3  cup light brown sugar

1 ½ tablespoons cornstarch

1 ½ tablespoons freshly-squeezed lemon juice

½  teaspoon ground cinnamon

3 Tbs chopped candied ginger


1 ¾ cups unbleached all-purpose flour

½ cup sugar

2 teaspoons baking powder

½ teaspoon salt

8 tablespoons unsalted butter, cut into tablespoon-size pieces

¾ cup whole milk

1 ½  teaspoons vanilla extract

2 tablespoons sugar mixed with ¼ teaspoon ground cinnamon

1. Preheat the oven to 375°F. Put the blueberries and peaches in a heavy-medium- size saucepan. Add the brown sugar, cornstarch, lemon juice, cinnamon, and candied ginger and mix together. Heat and stir until the mixture thickens, about 5 minutes. Pour into a 12- by 10- by 2-inch baking dish or other shallow 2 1/2-qt baking dish (no deeper than 2 inches).

2. While the fruit cooks, mix together the flour, sugar, baking powder, and salt in a large bowl. Pinch or cut the butter with your fingertips, a pastry blender or a knife, until the mixture resembles cornmeal. Pour in the milk, vanilla, and stir until a dough forms. Put the dough onto the hot fruit mixture in small separated mounds and sprinkle the top with the remaining cinnamon-sugar. Place the pan on a cookie sheet to catch drippings. Bake the cobbler in middle of the oven about 30 minutes, until top is golden. Remove, cool slightly and serve warm.

© Copyright Nina Simonds 2009.

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For a specific health problem, consult a qualified health-care giver for guidance.