parve

This time of year, farm markets have the new ears of corn fresh cut from the stocks, sometimes still warm from the sun.  Encased in their crisp green husks with translucent thick strands of corn silk dangling out I buy as many ears as we can eat in just a couple of days.  Not just for boiling for a few minutes and eating plain, corn makes great relishes, salads and is wonderful grilled directly on the barbecue in its husk with some flavoring like olive oil with herbs.  This is one of my favorite salads, so easy and portable for picnics.

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