Serves 4 / An excellent addition to any summer picnic.

1/2 cup water

1/8 teaspoon sea salt

3 ears corn on the cob, husked

1 1/2 tablespoons unrefined corn oil

1 1/2 tablespoons apple cider vinegar

1/2 tablespoon white or garbanzo bean miso

1/8 teaspoon sea salt

1/4 teaspoon freshly ground pink or mixed peppercorn

1/4 cup fresh basil, finely chopped

2 tablespoons fresh red bell pepper or pickled peppers, finely diced

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. Meanwhile, in a serving bowl, mix oil, vinegar, miso, sea salt, and freshly ground pink peppercorns with a whisk until smooth. Add basil and bell peppers, and mix well.

3. Cut corn off cobs directly into serving bowl. Mix well.

PER SERVING: 146 cal, 33% fat cal, 6g fat, 1g sat fat, 0mg chol, 3g protein, 24g carb, 3g fiber, 216mg sodium

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