By David Cohen

I’m a huge fan of caramelizing your corn no matter how you’re going to serve it. But, if you’re in a rush, this will work just fine with raw corn -- either way, the more local the better.

To caramelize, rub the shucked corn with a little bit of olive oil and salt, grill it on the barbeque and then cut the kernels from the cob once it’s cooled.  Alternatively, cut the kernels from the cobs first, toss with some olive and salt and then either sauté in a heavy pan over medium high heat or roast at 450 for about 40 minutes. Whichever way you choose, you’re looking for golden brown edges on your kernels.

In a large bowl, for every two ears of corn you used, combine 1 tablespoon of minced ginger, 1 teaspoon of tahini, the juice from one lime and a generous pour of olive oil.  Whisk until smooth.

Add the corn kernels, two chopped scallions and salt and pepper to taste.