Summer’s Bounty

Roasted Corn

Never boil your corn to death again! This is incredibly easy and the corn stays moist and flavorful.

Preheat oven to 400°F

Leaving the husks on, remove the corn silk and place in preheated oven. Bake for 15 minutes.

Remove from oven, transfer to a large bowl, and seal tightly (a lidded bowl works best). Let the corn “steam” in the covered bowl for 20 minutes.

Remove husks (or not – as you wish) and serve with your favorite toppings – or cut the kernels from the cob and freeze for future use.

Mothership Tomato Salad*


  • Heirloom tomatoes (for the best color, texture, and taste choose a variety)
  • 1 Serrano chili, finely chopped
  • 2 cloves of garlic
  • Dried oregano
  • Fresh basil
  • Good quality EVOO
  • Good quality Red Wine Vinegar
  • Mozzarella (Feta works well here, too)
  • Salt and pepper

Slice the tomatoes and place in a colander to drain. Sprinkle a handful of salt over them, stir to coat, and let sit in the colander for 15 minutes. IMPORTANT:  Do not skip this step!!!!!

Meanwhile, mash the garlic cloves into a paste and put into a large bowl. Add the chopped Serrano and a good glug (or two) of EVOO. Let steep.

When the tomatoes have drained for their allotted time, add to bowl along with:  Red Wine Vinegar (to taste), a pinch or two of oregano, and some freshly-ground pepper. Toss together.

Just before serving, tear some sprigs of basil and scatter on top along with torn pieces of mozzarella. You can finish with a flourish of Sea Salt if you like (I like). Serve with crusty bread – or add to cooked pasta. This is so versatile, I’m sure you can think of a dozen ways to serve it.

Bon Appétit!

*Recipe courtesy of Jamie Oliver

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