Cara De Silva, food historian and ethnic food authority, shared this very different way of eating corn on the cob. Hot chile, cool tart lime, and hot sweet corn -- a wonderful combination on a hot summer night. Have the corn hot and pass a bowl of this mixture for spooning over it. Some folks then salt the corn. Use organic ingredients, if at all possible.
Its tender, golden crumb makes this cake a good foundation for a sort of unstructured strawberry shortcake.
Slow roasting requires rather little effort for the succulent results that are produced. It concentrates the flavor of tomatoes, leaving them intact but meltingly tender.