FARMER PAUL’S PERFECTLY ROASTED CORN
Paul Stonebarger, G & S Farms Brentwood

Directions: Place 6-8 ears of corn on a heated grill. Flip the corn once or twice until the outside husk is almost all brown and looks burnt. Then shuck and put on your choice of toppings. Try some home-made butter with garlic, lime, cilantro, bacon, bourbon, whiskey, shallots, or jalapeño!


  

ZUCCHINI AND CORN FRITTERS
chefalisonnegrin.com

Ingredients:
1 1/2 pounds shredded zucchini
1/2 cup diced green onion
2 cups fresh corn
9 oz. feta cheese, crumbled
Small bunch parsley, chopped
Small bunch mint, chopped
1 teaspoon paprika
1 cup flour
3 eggs beaten
Olive oil for frying
3-4 limes

Directions: Put chopped green onions in a bowl, then add feta cheese. Stir in chopped parsley and mint along with paprika. Add flour and season well with salt & pepper. Gradually add the beaten eggs and mix thoroughly before adding shredded zucchini. Heat pan with olive oil. Drop heaped teaspoons of batter into the pan when hot. Serve with cut limes and garnish with chopped mint and crème fraiche.




CHERRY TOMATO CORN SALAD
By Diablo Valley Farmers' Market

Ingredients:
2 cups kernels cooked or roasted corn
3 tablespoons finely diced red onion
A handful or so sweet cherry tomatoes, sliced in half
1 tablespoon minced hot peppers such as jalapeno (optional)
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
2 tablespoons diced red sweet pepper
2 tablespoons olive oil

Directions: Toss all ingredients together. Season with salt and pepper. May be prepared up to 6 hours ahead, cover and refrigerate. Bring to room temperature before serving. Makes about 2 cups.

FARMERS’ MARKET STREET CORN
By Walnut Creek Farmers’ Market

Ingredients:
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup finely crumbled feta cheese, plus more for serving
1/2 teaspoon smoked paprika or chili powder
1/4 cup finely chopped cilantro
4 ears shucked corn

Directions: Combine mayonnaise, sour cream, cheese, spice, and cilantro in a large bowl. Spoon onto a large flat plate. When the grill is hot, place corn directly on the grill, rotate occasionally, until cooked through. Corn should be charred on all sides. Transfer corn to plate with cheese mixture one at a time and slather corn on all sides. Sprinkle with extra cheese and spices.