(WZZM) - The great thing about this time of year is the fresh foods you can find at your local farmers market.

For instance, right now you can get your hands on fresh corn, beets, tomatoes and cucumbers just to name a few.

We are cooking fresh with Jaime Paquin from Mia & Grace in Muskegon.

To watch the segment, click on the video link. The recipe is below.

Charred Corn Salad with Tomatoes, Basil & Smoked Ricotta

Charred Corn
- 4 ears of corn husked and cut off the cob
- 2 tablespoons of olive oil
- Salt & pepper, to taste

Directions:
1. In a cast iron pan over high heat, heat olive oil and add corn. Cook until barely softened and charred.
2. Remove from heat, set aside to cool in pan, stirring occasionally.

Salad Assembly
- 1 red onion, thinly slices
- 2 tomatoes, large dice
- 1/4 cup fresh basil leaves
- 1 teaspoon fresh thyme
- Kosher salt and fresh ground pepper, to taste
- Sherry vinegar, to taste
- Olive oil, to dress

Directions:
1. In a large bowl, combine cooled corn.
2. Add tomatoes, and onion. Toss to combine.
3. Season with salt and pepper.
4. Tear fresh basil leaves and toss. Add fresh thyme leaves, and toss.
5. Season with a couple of teaspoons of vinegar and double the amount of olive oil. Adjust the acidity with a pinch of sugar, if needed.
6. Garnish with smoked ricotta (recipe follows).

Smoked Fresh Ricotta Cheese
- 6 cups whole milk
- 1 cup heavy cream
- 1/4 cup lemon juice

Directions:
1. In a heavy saucepan, bring cream and milk to a gentle boil.
2. With a wooden spoon, slowly stir in the lemon juice.
3. Bring back to a boil for another minute or so. Then remove from heat and let sit for 5 minutes.
4. Pour the mixture through a fine mesh strainer to remove the liquid. Let stand at room temperature for 30 minutes and then refrigerate for 2 hours.
5. Then cold smoke ricotta using any method available for approximates 45 seconds per ½ cup. Let sit in smoke for at least 3 minutes.