Recipes from my friend Jennifer Clark - (I haven't tried them, but they sound yummy!)

Sauteed Fresh Corn - from Ina Garten and Barefoot Contessa

8 ears corn on the cob
3 TBL butter
1/2 tsp kosher salt
1/4 tsp. freshly ground pepper (none of this preground stuff)

Shuck the corn and cut off the kernels as close to the cob as possible (you should have about 7 cups of kernels). Melt the butter in a large, heavy saute pan over medium-low heat. Add the corn, salt and pepper and saute, uncovered, for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste for salt and pepper and serve.Soooooo good! This is one of those recipes in which you don't skimp on the butter (and don't feel guilt) and enjoy it as you can only eat this a few times a year while the corn is fresh.

Pear Salad - from my friend Katie S. in Virginia

1-2 heads of lettuce or your favorite mixture
2 ripe pears (or bottled ones), sliced or chunked
3/4 cup sugared pecans
Crumbled Blue Cheese
Dried Cranberries

Poppy Seed Dressing:
Dash of tarragon vinegar
3/4 cup sugar
1/2 cup salad oil
1 TBL poppy seeds
1/2 tsp. salt
4 tsp. Dijon mustard

Toss the salad ingredients. Toss with dressing right before serving and serve the salad on a platter (so all the goodies end up on top).

Chicken Marninade - from my friend Michele in Virginia

1/2 cup water
1 cup soy sauce
2 TBL rice vinegar
3/4 cup sugar
2 tsp ground ginger
2-3 garlic cloves, minced

This makes quite a lot, so half the recipe if you'd like. I use this amount to marinade 5-6 breasts (4 hours) and I pour the extra sauce over the chicken as it cooks in a deep skillet. Slice the chicken and serve to the side of the salad. The entire meal was a lot of work, but worth it when you have fresh corn and want to prepare a meal that tastes better than the local restaurant.