Corn on the Cob with Umeboshi
Nothing says “summer” like fresh corn on the cob. Umeboshi paste spices up this seasonal favorite.
- 3 ears fresh yellow corn, shucked and broken in half
- 1 tablespoon umeboshi paste (made from plums, available in Asian and health food grocery stores)
Bring a large pot of lightly salted water to a boil over high heat. Add corn and cook for 5 minutes, or just until the water returns to a boil. Drain. Spread umeboshi paste over corn and serve.
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