Golden touch

Grilled Corn

Serves 6

6 medium ears corn

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high. Meanwhile, remove all but the innermost layers of husks from the corn (the kernels should be covered by, but visible through, that innermost layer) and cut off the silk at the tip of each ear. If using a gas grill, adjust burners to medium-high. Grill the corn, turning the ears 90 degrees every 2 minutes, until the husks are charred, the outline of the kernels is visible through the charred husks, and a few kernels have darkened, 12 to 16 minutes. Remove from heat and, when cool enough to handle, remove and discard the charred husks and silk.

Yellow Gazpacho

Makes about 2½ quarts

Pieces of grilled shrimp make an excellent addition to this mellow gazpacho.

5 ripe medium yellow tomatoes (about 2½ pounds), cored and seeded, 1 diced and 4 cut into quarters

1 small yellow bell pepper, diced (about ¾ cup)

1 small cucumber, peeled, seeded, and diced (about 1 cup)

½ cup finely chopped sweet onion (such as Vidalia,

Maui, or Walla Walla) or shallot

1 large garlic clove, minced

1/3 cup sherry vinegar

Salt and ground black pepper

1 recipe Grilled Corn, kernels cut off the cob, about ½ cup reserved for garnish

3 cups cold water

1 teaspoon hot pepper

sauce

½ cup chopped fresh cilantro or basil

In a large nonreactive bowl, mix the diced tomatoes, bell pepper, cucumber, onion or shallot, garlic, vinegar, 1 tablespoon salt, and ground black pepper to taste, and set aside until the vegetables release some juices, about 5 minutes. Meanwhile, in a blender puree the quartered tomatoes, 1 cup of the corn kernels, and cold water to a uniform liquid; place a strainer over the bowl with the seasoned vegetables and strain the puree into it, extracting as much liquid as possible. Add the remaining corn kernels (not those set aside for garnish) and hot sauce to the mixture in the bowl, and stir to mix. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.

Add the cilantro or basil and stir to mix. Taste the gazpacho and adjust seasoning with salt and pepper if necessary. Serve cold in chilled bowls, sprinkling each portion with some of the reserved grilled corn kernels.

Grilled Corn and Mushroom Salad with Queso Fresco

Makes about 9 cups