Serves 4/ The savory, herb-laced rub adds a delicious element to fresh-picked corn on the cob.

1/2       cup water

1/8       teaspoon sea salt

4          ears fresh corn on the cob, husked

1          tablespoon white or garbanzo bean miso

1          tablespoon tahini

1          tablespoon minced fresh rosemary

1/2       tablespoon minced fresh basil

2          tablespoons lemon juice

1.         Place water and sea salt in a skillet covered with a tight-fitting lid. Turn on high. When water is warm, put corn into pot and cover. Keep heat high until all water is gone, 4–8 minutes. (The time depends on many factors, so don’t leave the room until water is gone.) Remove corn.

2.         Mix miso, tahini, herbs, and lemon juice into a wet paste. Rub mixture onto cooked corn. Store until ready to grill. (This will keep, refrigerated, for several hours.)

3.         Preheat grill. Cook corn until browned, crisped, or blackened to your taste, about 30 seconds with each turn.

PER SERVING: 109 cal, 21% fat cal, 3g fat, 0g sat fat, 0mg chol, 4g protein, 20g carb, 3g fiber, 223mg sodium

Recipe provided by Joanne Saltzman, author of Intuitive Cooking (Book Publishing, 2006) and the founder of the School of Natural Cookery in Boulder, Colorado (www.naturalcookery.com).