Grilled Corn with a Mexican Twist
Heat grill to medium. Shuck 3 ears of fresh corn and cut each into 4 pieces.
In a large bowl, toss with 2 Tbls  olive, the juice of ½ a lemon, ½ tsp kosher salt , ½ tsp chili &  ½ tsp black pepper
(Reserve the bowl)

Grill, uncovered, turning occasionally, until tender, 10 to 12 minutes or until corn is charred
Transfer the cooked corn to the reserved bowl and toss with a ¼ cup chopped fresh cilantro and the juice of 1 lime. Serve with lime wedges.
Serves 6

Corn, Cherry Tomato and Avocado Salad
Use a sharp knife to cut the kernels off three ears of fresh corn.
Cut 3/4 cups each of quartered- yellow and red cherry tomatoes
In a medium bowl, toss with 2 cut up avocados, 3 thinly sliced scallions, 1Tbls olive oil, juice of 1 lime, 12 stems of chopped cilantro
1/2tsp salt or to taste, 1/4 tsp black pepper
Serves 6 (Reserve the bowl)

Fatoush Salad with Fresh corn off the cob
1 head of red leaf or any market lettuce, washed and torn
2 medium sized cucumbers, peeled and diced
2 ears of fresh corn, shave kerns off the cob
1 basket of cherry tomatoes cut in half
1 small red onion, sliced into small half moons
½ bunch of fresh mint, chopped fine
½ bunch fresh cilantro, chopped fine
½ cup feta cheese, crumbled
1 cup of pita chips,
½ cup pitted Kalamata olives chopped.

Toss all together in a large salad bowl with Lemon – Cumin Vinaigrette.

Lemon – Cumin Vinaigrette ¼ cup of fresh lemon juice
2 tablespoons of seasoned rice vinegar
¾ cup of extra virgin olive oil
2 tablespoons of freshly toasted and ground cumin seed
1 tablespoon of chopped fresh garlic

Whisk all together in a bowl and season with kosher salt and freshly ground black pepper.
Serves 4

Fresh Corn and Tomato Risotto
2Tbls olive oil
1 sweet white onion chopped fine
5 cloves of garlic chopped
2 cups Arborio rice
1 cup white wine
7 cups vegetable or chickens stock
2 cups fresh corn cut off the cob
1 cup chopped fresh tomatoes
½ cup chopped basil
Kosher salt & pepper to taste
½ cup Parmesan cheese grated on top

Heat olive oil in a heavy wide pan and add onion and garlic and sauté then add the rice. Saute rice until it is opaque. Add wine and simmer. In medium sauce pan, heat stock. Add the stock 1 cup at a time to the rice and stir after each addition until it is absorbed and tender. The rice will become creamy. Taste to check for tenderness and add salt & pepper. When rice done add parmesan and basil as garnish and serve at once.
Serves 6