June 14, 2016

What’s Cookin’: Summer

As the seasons change from spring to summer, the sweet white corn begins to develop in Brentwood, California. In my opinion, it’s the best corn on the planet. With The Fresco, I’ve taken one of my favorite Mexican street foods and put my twist on it by taking it off the cob. The queso fresco is a straightforward, slightly salty cheese, and it works with the aromatic basil and acidic tomatoes. I recommend enjoying this salad on a hot summer day with a thick steak; you choose the cut. I prefer to cook over charcoal to get more flavor – the sweet corn pairs perfectly with the smokiness.

The Fresco (serves 4)


½ pint Sun Gold tomatoes

½ pint Sugar Plum tomatoes

5 ears of fresh corn

1 teaspoon fresh lemon juice

2 tablespoons of extra virgin olive oil

20 small basil leaves

¼ teaspoon kosher salt

Freshly ground black pepper

Queso fresco, for garnish

1/8 teaspoon ground cayenne


Preheat the grill to high.

While the grill is heating up, cut the Sun Gold and Sugar Plum tomatoes into quarters and set aside.

Place the corn, still in their husks, directly on the grill. Grill on high for about 3 minutes, or until all sides are charred. Then, turn down the temperature to medium, continue to grill the corn for 1520 minutes, until slightly tender, and set aside to cool.

After the corn has cooled, cut the kernels from the cobs and place in a large bowl with the tomatoes. Toss with the lemon juice, extra virgin olive oil, and basil leaves. Season with salt and pepper. Scoop the salad into a large platter to serve. To garnish, grate queso fresco and sprinkle with cayenne.

Want to find more recipes we love? Check out these sites from some of our favorite purveyors:
Hodo Soy
Foxy Farms
Marchini Farms
Point Reyes Blue Cheese