Nothing tastes better than fresh, locally grown corn.

Fresh corn is a reminder that summer is here. Although some have probably had fresh corn for several weeks now, it will continue into September.

Corn on the cob is a family favorite. Kids love corn on the cob and it's always fun to watch kids who are missing front teeth maneuver an ear. It reminds me of a cartoon from many years ago.

The characters were eating corn on the cob to the "Typewriter Song." Making their way horizontally across the cob until they reached the end of the line (cob) and the sound of the return key cued them to begin the next row!

As a child, I often ate vertically around the cob just to be different! Are you a vertical or horizontal corn-on-the-cob eater? No matter which way you prefer to eat your corn, the delicious taste of fresh corn is a taste and memory long-awaited every year!

Early European settlers to this country during the 17th century were introduced to corn and learned how to grow it from the Native Americans. From very early times corn was mixed with beans to form complete proteins. Succotash (corn and lima beans) is an early example of mixing plant proteins to form a complete protein. The protein in corn is low in two essential amino acids: lysine and tryptophan. It is amazing how early cultures solved these nutritional enigmas! Native Americans taught the European settlers how to make corn fritters, corn pone, succotash, corn bread, corn chowder and popcorn, which they ate as a breakfast cereal with maple syrup and milk.

The corn we eat today is more tender and less starchy than the corn of the 17th century.

Corn on the cob is easy to cook by one of several methods.

Boiling: One method is to add corn to a boiling pot of water, cover, and boil until tender, 4 to 7 minutes. Another method is to drop husked ears into boiling water, cover pot, and let the water return to a boil. Turn off heat and let stand for 5 minutes. Do not add salt to corn before cooking. Salt will toughen corn. Cook corn only until tender, just a matter of minutes.

Microwave cooking: Individually wrap one or two husked ears of corn with plastic wrap or waxed paper. Place the corn in a covered microwave-safe dish with 2 to 3 tablespoons of water and cook 5 to 7 minutes.

Steaming: Place ears of corn in a vegetable steamer or place ears in a heavy pan with an inch of cold water. Cover tightly and simmer for 6 to 10 minutes.

Roasting: Carefully pull back husks so that the silk can be removed. Replace the husks.

Soak corn, husk and all, in cold water for 5 minutes. Bury the ears of corn in hot coals or place on grill and cook, turning occasionally. To oven roast corn, place ears in a 375º oven. Cooking time in the coals is 10-15 minutes, on the grill 15-20 minutes, or in the oven 20 to 30 minutes.

You can also brush the kernels with olive oil or butter and spices. Cumin and black pepper work well or if you like spicy add chili powder. Put the husks back in place and grill or roast the corn. Experiment with the spices you use, grill directly on the coals or burner, or use the indirect heat method if you have a two burner grill. Roast corn on the side that doesn't have the burner turned on and put the cover down. Rotate corn periodically if you don't want the corn charred. Corn can also be grilled by wrapping in foil. Some folks soak the corn with the husks on in a bucket of water for about an hour before grilling. Soaked ears will take longer to cook, but they are less likely to burn.

No matter how you cook corn, butter seems to be the preferred topping! Remember butter adds 100 calories per tablespoon (11 grams of fat, 8 grams of which are saturated fat), so use sparingly or try some different addons to enhance the flavor of your corn. Flavor your corn with fresh lemon or lime juice.

Corn can be frozen. Blanch corn on the cob in boiling water (wait for the water to return to a boil before counting time). Blanch small ears (1-1/4 inches or less in diameter) 7 minutes, medium ears (1-1/4 to 1-1/2 inches in diameter) 9 minutes and large ears (over 1-1/2 inch diameter) 11 minutes. Plunge cobs into ice water. When cool enough to handle, cut the kernels from the cob. Package the cut kernels in freezer containers or bags. Corn on the cob can be frozen. Blanch as described. Cool in several changes of cold water and drain. Cool promptly and completely to prevent a "cobby" taste. If desired, ears can be cut into uniform sized pieces (4-, 6-, or 8-inch pieces). Package in freezer bags, squeeze out the air, seal, label and freeze.

Bean and Corn Salad

This salad also works well served as a salsa with low-fat tortilla chips. This recipe has been used for a number of years in various University of Vermont Extension classes and is a great choice to take to a summer picnic.

2 cups whole kernel corn, fresh, canned or frozen drained and thawed
1 red or green bell pepper, seeded and chopped
1 medium tomato, chopped
1 (15 ounce) can garbanzo beans or chickpeas, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1/2 cup green onions (scallions), sliced or finely chopped onion
1/4 cup vinegar
1/4 cup olive oil
2 Tbsp. parsley, fresh or 2 tsp. dry
2 Tbsp. lemon or lime juice
1/2 tsp dried cumin
1/4 tsp. pepper
Dash of salt
1 tsp. minced garlic

In a large bowl, combine the corn, bell pepper, tomato, beans, and onions. Mix together the vinegar, olive oil, parsley, lime juice, cumin, pepper, salt and minced garlic. Add to vegetables and beans. Toss and mix well. Serve immediately or cover and refrigerate.

Makes 12 servings. Per serving: 160 calories, 6g fat, .5g saturated fat, 20g carbohydrate, 6g protein, 6g dietary fiber, and 200mg of sodium.

As you eat fresh, locally grown corn, marvel at corn's nutritional and culinary history providing sustenance for the ages. Eat Fresh, Eat Local, Eat Well!