Ear ear! Fresh corn season is here again

We all know that corn season is upon us. Some of you probably remember that before sweet corn was widely available, many people ate field corn, but only before it got too ripe and starchy.

When choosing fresh ears of corn, look for fresh, moist husks; no worm damage; kernels well-filled, tender, and milky when punctured. Refrigerate unhusked corn until ready to use. (Corn is best when eaten as soon after picking as possible.) Husk ears and remove silk just before cooking.

There are a number of ways to cook fresh corn. To boil, place corn in enough unsalted cold water to cover. Add 1 tablespoon sugar if you want to help sweeten your corn. Heat water to boiling and boil uncovered 2 minutes. Remove from heat. Let stand uncovered 10 minutes before serving.

To steam, place steamer basket in 1/2 inch water (the water shouldn't touch bottom of the basket). Put corn in the basket. Cover tightly and heat to boiling; reduce heat. Steam 6 to 9 minutes or until tender.

To microwave, place corn and 1/4 cup water in square microwavable dish, 8x8x2 inches. Cover tightly and microwave on high 9 to 14 minutes or until tender, rearranging ears after 5 minutes. Let stand, covered, for 5 minutes. To grill, remove large outer husks. Turn back inner husks and remove silks. Pull husks back over ears and tie with fine wire. Cover and grill corn 3 inches from medium coals 15 to 25 minutes, turning frequently, until tender.

BAKED FRESH CORN

• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 teaspoons salt
• Pinch of pepper
• 1 1/2 cups half-and-half
• 2 1/4 cups freshly-cut corn kernels
• 3 beaten eggs
• 3/4 cup buttered bread crumbs

Preheat oven to 350 degrees. Heat the butter in a saucepan, add the flour and blend with a wire whisk.

Season with salt and pepper. Meanwhile, bring the half-and-half to a boil and add all at once to the butter flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.

Remove the sauce from the heat and add the corn. Slowly add the beaten eggs, stirring constantly.

Pour the mixture into a greased baking dish and top with the bread crumbs. Sprinkle with paprika and place in a shallow pan of hot water. Bake 45 to 50 minutes.

POLENTA WITH CORN

• 2 ears corn
• 3 tablespoons olive oil
• 1 teaspoon finely chopped garlic
• 1/2 yellow onion, diced
• 3 cups water
• 2 cups milk
• 1 cup cornmeal
• Salt and pepper to taste
• 3 tablespoons chopped fresh sage leaves
• 1/2 cup grated Parmesan cheese

Grill corn in the husks, or roast in the oven; cut kernels from cob. In a heavy 4 quart saucepan heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent. Stir in water and milk and bring to a boil over medium high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more. When cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.

CHILI

• 2 cups fresh tomatoes, peeled and chopped
• 1 (16-ounce) jar salsa
• 1 can black beans, rinsed, drained
• 1 1/2 cups fresh corn kernels
• 1 cup halved zucchini slices
• 1 teaspoon chili powder
• 1/8 teaspoon cumin
• 1/2 cup shredded cheddar cheese

Mix tomatoes, salsa, beans, corn, zucchini, chili powder, and cumin in saucepan. Bring to boil. Reduce heat to low and simmer 10 minutes. Place into serving dish. Mix all but 3 tablespoons of cheese into chili right before serving. Sprinkle remaining cheese on top as a garnish.

RAINBOW PASTA SALAD

• 2 cups uncooked macaroni
• 1/2 cup frozen peas, thawed
• 1/2 cup chopped broccoli
• 1/2 cup julienned carrots
• 1/2 cup fresh yellow corn, cooked and cooled
• 1/2 cup chopped tomatoes
• 1/2 cup chopped red bell pepper
• 3 tablespoons Dijon-style mustard
• 2 tablespoons Italian-style salad dressing
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar
• 1/2 teaspoon celery seed, crushed
• Chopped fresh basil to taste

In a large pot of boiling water, cook pasta until just done. Rinse under cold water and drain. In a large bowl, combine the pasta, peas, broccoli, carrot, corn, tomatoes and bell pepper. Prepare the dressing by whisking together the mustard, Italian dressing, vinegar, brown sugar, celery seed and basil. Pour over salad and mix well. Refrigerate until chilled.