Elotes-style Corn

3 cups fresh corn kernels, about 4 ears worth

Olive oil


2 teaspoons sambal

2 teaspoons freshly squeezed lime juice

1/2 cup grated parmesan cheese

1/4 cup fresh cilantro, chopped

Lime wedges, parmesan and cilantro for garnishing

In a large nonstick skillet, heat oil over medium-high heat. Once hot, add the corn and cook 2 minutes. Add butter, sambal and lime juice and cook, stirring frequently, until heated through, about 5 minutes. Sprinkle in parmesan and cook and additional 2 minutes. Salt to taste. Remove to serving bowl, sprinkle with more parmesan and cilantro and garnish with lime wedges.

Stonefruit Tomato Salad with Whipped Feta

1/2 cup red wine vinegar

1/4 cup fresh lemon juice

1/4 cup extra virgin olive oil

1/4 cup soy sauce

1/2 pound cream cheese, room temperature

1/4 pound feta cheese, drained and crumbled

1/4 cup heavy whipping cream

2 pounds stone fruit, such as peaches and plums, pitted and cut into wedges

1 pound tomatoes, large dice


1/4 cup fresh cilantro, picked

1/4 cup fresh mint, torn

1/4 cup fresh basil, torn

1/3 cup roasted, salted pepitas

In a medium bowl, whisk together red wine vinegar, lemon juice, olive oil and soy sauce. Set aside. In a large mixing bowl, whip cream cheese with an electric hand mixer until fluffy, about 2 minutes. Add feta, cream and a pinch of salt and whip until fully incorporated and fluffy, about 2 more minutes. Spread over a serving platter. Arrange cut stonefruit and tomatoes over the whipped feta smear and drizzle dressing over top. Sprinkle generously with fresh herbs and top with pepitas.

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