Today at the Hollywood Farmers Market I found my new sweetheart!

Well, she's not exactly new. She and I renew our vows about this time every year. But before your raise you eyebrows and get all Jerry Fallwell on me, let me just say that my sweetheart is corn.

Sweet, sweeter, sweetest corn. We all love her. She's sweet and sexy. But you gotta know a girl that sweet is bound to get around. Still, you don't see me getting all jealous do you? I'm a big boy. I know what's going on. In fact if I were as sweet as corn I'd expect to be slated onto quite a few dance cards myself. Besides, when it comes to sweet summer corn I don't mind sharing– hell I don't even mind sloppy seconds. Corn is plentiful this time of year, and I know she'll be back to woo me again and again.

When a girl is this sweet, I think she's far more interesting if she's a little spicy too. So I am using sweet summer corn– off the cob and in a pudding. Not the kind of pudding you might think. This is a side dish, that would work as a main course too. The sweet corn gets a bright kick in the pants from cilantro, sweet peppers and bold jalapeno. The classic Mexican cheese, queso fresco makes an appearance. It is easily found in Southern California and adds an authentic flair. But Monterey Jack could be substituted.

I don't know about you but I find edamame in the pods completely addicting. Slightly salty and steamy hot, I just can't stop myself when they're set out before me.

I think a bowl before dinner is not only a delicious and healthy way to start a meal, but it's also a great way to gather the troops around the table as you put the finishing touches on whatever the main course might be.

And though I was first introduced to edamame in Japanese restaurants, they needn't strictly be a precursor to Asian feasts. Edamame is a versatile little guy. It taste great on its own, but what makes it completely addicting to me is the simple pairing of really good salt to compliment its natural nuttiness.

In the classic peparation edamame are boiled or steamed and tossed with excellent sea salt. I love the way the briny flavors get licked from your lips and fingers. It makes edamame a uniquely enjoyable dining experience.

That got me thinking about preparing edamame just a bit differently than expected. Maybe a bit sexier! A bit of heat added to the saltiness could elevate edamame to an 'adults only' culinary experience. My version has the same salty allure but there's the added bonus of a slight tingle to the lips as you slip each pod into your mouth. Of course you'll lick your fingers and exhale with satisfaction as your reach for another, and another. You won't be able to stop because you will experience the kind of thrill that you used to associate with an exciting but forbidden kiss. A healthy pinch and squeeeeeze of highly aromatic lemon just adds to the sensuality.

This contest is really heatin' up.

It seems I am going to be around at least one more week! How can I thank you? I don't think a tray of cookies is enough anymore. Nope, cookies are kinda like a kiss on the cheek. Both are sweet gestures and nobody could ever turn either one away. But let's face it– be it a cookie or a kiss on the cheek, there's no real passion involved. And I gotta admit– passion is exactly what I am starting to feel every time I look into those voting eyes of yours. Red Hot, Red Blooded Passion.

When you get a hankerin' to express that kind of passion there is only one course of action. That's right. It must be the animal in me– but stand back, 'cuz I'm gonna pull out the meat. A manly man's gesture of thanks. So I got rib-eye for you. Chili Rubbed Rib-Eye with Cilantro Butter. If that doesn't prove my affection and appreciation (and a few other things), well– nothin' ever will!

Besides I have a feeling I need to ignite a little passion for the bloodsports starting here and now. Have you seen these contestants? Not only are the phenomenally good looking, but they've got talent, ambition, and an appetite for blood! This is gettin' fun. Real fun.