Fresh corn is at its very best right now, and is such fun to eat whether buttered, salted and gnawed right off the cob, or used in any one of a number of tasty and somewhat unusual recipes.

Buy fresh corn that is firm to the touch, has bright green husks and yellow or light brown silks. The cut end should be white or light tan showing it has been recently cut. Avoid ears with dark brown or mushy silks and tired looking, dry outer leaves.

Check for firm, full, blunt, tightly closed tips. If you strip back part of the husk, check for tightly packed rows of plump, glossy kernels. When you pop a kernel, the juice should be creamy. Whether corn is yellow, white or bi-colored, the flavor will be pretty much the same. For busy cooks, preparing corn on the cob is super easy and quick to prepare. For instance, I transfer the ears directly from the grocery bag to the microwave without doing anything at all to them. I nuke them, strip them, and serve with butter, salt and pepper.

My husband favorite method is to dip them in cold water and immediately wrap them in aluminum foil for barbequing. Our friend, Chris, strips her corn, and drops the ears in boiling water with a few of the inner husks added to cooking water for flavor.

Do you feel a bit more adventurous? Use fresh corn kernels to stuff peppers, make into a corn pudding, or fry in bacon fat for a great down-country dish. Make corn hush puppies, corn pancakes and a fresh corn custard for dessert.

Don’t have the time to get fresh corn? Most of these recipes can be made using frozen corn; two cups fresh corn is equivalent to two packages (10 ounces each) of frozen corn or one can (12 ounces) whole kernel corn, drained (omit the salt and sugar). The kernels stripped from an ear of corn measure about 1/4 cup. One cup of corn requires about four ears; two cups requires from seven to eight ears.

Basic Preparation for Corn

on the Cob

Boil: Husk corn; remove silks. Drop into boiling water. For extra flavor, add 3-4 washed leaves to the water. Boil for about 7 minutes.

Steam: Husk corn; remove silks. Place ears in a steamer with 1 or 2 inches of water. Cover tightly and steam for 7 minutes.

Microwave: Place unhusked corn in microwave. Microwave for 2 minutes per ear. Turn after 1 minute. Let stand until able to be handles with a dish towel. Husk and remove silks; serve. If corn is bought without husks, wrap ears in wet paper towels and then waxed paper. Microwave as above.

Grill: Soak unhusked corn in water to cover for 5 minutes. (We use a clean bucket.) Place on grill over medium heat for about 15 minutes, turning frequently. Or wrap unhusked ears in aluminum foil and grill for 10 minutes, turning frequently.

Corn Stuffed Peppers

4 medium green or red peppers

2 cups fresh corn cut from cob (or 2 packages 10 ounces each frozen corn)

2 medium tomatoes, diced

1 tablespoon finely chopped onion

1 teaspoon EACH salt and chili powder

1/4 teaspoon pepper

2 tablespoons flour

Slice tops from peppers; remove seeds. Drop into pot of boiling water; cook for 5 minutes. Remove; drain.

Combine remaining ingredients and spoon into peppers. Place in baking pan. Bake at 375 degrees for 35 minutes or until done. Serves 4.

Corn Pudding

2 cups fresh corn cut from cob (or 2 packages 10 ounces each frozen corn)

3 eggs, lightly beaten

1 teaspoon finely chopped onion

1/4 cup all purpose flour

1 teaspoons salt

1/4 teaspoon white pepper

2 teaspoons sugar

Dash nutmeg

2 cups whole milk

In a large bowl combine the corn, eggs and onion. Stir together the flour, salt, pepper, sugar and nutmeg. Stir into corn mixture.

Add milk; mix well.

Pour mixture into a greased 1 to 1 1/2 quart casserole. Place casserole in a pan. Pour hot water into pan to a depth of 1 inch. Bake at 325 degrees for one hour or until pudding is firm and knife inserted in center comes out clean.

Cut into squares. Serve hot. Makes 8 servings.

Down-Country Fried Corn

6 ears fresh corn

4 slices bacon

1/2 cup milk

1/4 teaspoon freshly ground pepper

Cut kernels from cob. Set aside

Fry bacon until crisp. Drain on paper towels. Measure 1/4 cup bacon fat; discard remainder. Return bacon fat to pan; add corn. Cook, stirring, until bottom of kernels are browned.

Add milk and seasonings. Cook over low heat for 10 minutes. Remove to serving bowl, or serve right from the pan. Crumble bacon and sprinkle over. Makes 6 servings.

Corn Hush Puppies

2 eggs, separated

2 cups fresh corn cut from cob (or 2 packages 10 ounces each frozen corn)

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup all purpose flour

1/4 teaspoon baking powder

Cooking oil for deep frying

Beat eggs until stiff but not dry. Set aside.

In another bowl beat egg yolks until lemon colored; mix in salt and pepper.

Stir together flour and baking soda; stir into egg yolk mixture. Fold in beaten egg whites.

In a deep fryer, drop batter by tablespoons and fry for 3-5 minutes or until browned. Makes 12.

Corn Pancakes

1 tablespoon finely chopped onion

2 cups fresh corn cut from cob (or 2 packages 10 ounces each frozen corn)

2 eggs, well beaten

1/4 cup melted butter or margarine

1/2 cup milk

3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon sugar

Combine onion, corn, eggs, butter or margarine and milk.

Stir together the dry ingredients; blend into corn mixture.

Spoon about 1/4 cup batter for each pancake onto preheated greased skillet. When bubbles on surface pop, turn pancake and cook until slightly browned.

Serve with butter and syrup. Makes 10-12 pancakes.

Fresh Corn Custard

2 cups fresh corn cut from cob (or 2 packages 10 ounces each frozen corn)

3 tablespoons sugar

1/4 teaspoon nutmeg

1 teaspoon salt

1/8 teaspoon pepper

3 eggs, lightly beaten

1 cup milk

1 cup half-and-half

Combine the corn, sugar, nutmeg, salt and pepper in a bowl. Add eggs and mix well. Add milk and half-and-half; stir to blend.

Turn mixture into a greased 1 to 1 1/2-quart casserole. Place in a pan to which 2 inches of water has been added. Bake at 350 degrees for 1 hour or until knife inserted in center comes out clean. Makes 6 servings.