With summer around the corner, and corn on the cob beginning to pop up in our neighborhood stores, it’s nice to have a new way to prepare an old favorite. With the addition of tahini and garbanzo bean miso this dish can easily be transformed to the center of a healthy plate.
1/2 cup water
4 ears fresh corn on the cob, husked
2 tablespoons lemon juice
1 tablespoon garbanzo bean miso paste
1 tablespoon tahini
1 tablespoon fresh rosemary, picked and minced
1/2 tablespoon minced fresh basil
Place water in a pot and cover with a tight fitting lid. Turn on high until water is warm. Put corn in the pot and cover. Keep on high until water has evaporated and corn is lightly steamed. Remove corn and set to the side.
In a bowl combine miso, tahini, herbs and lemon juice to form a wet paste. Rub mixture onto cooked corn with clean hands.
Preheat grill. Cook corn until browned, crisped or blackened, to your taste, turning to cook all sides evenly.
Chef Maria Clementi
Maria went plant based in 2009 after being convinced by a fellow vegan that she could still express her passion for the culinary arts without the use of animal products. After making the change she quickly noticed positive results in her performance, physical and mental, and found a real passion in the beauty and fresh tastes of vegan and raw cooking.
Maria Clementi works as the demonstration chef for the Dr. John McDougall Medical Program in Santa Rosa. Maria is constantly exploring healthy vegan lifestyle knowledge and recipes as the Healthy Eating Specialist at Whole Foods Market, Coddingtown and chef for Insalata’s Catering.