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We are in the season of sweet corn and this is one of my favorite veggies. I don't have room anymore to grow corn so I depend on my daughters garden or the farmer's market. Let's find out a little about where corn originated. Sweet corn is a native of America, and was an important crop to the Indians of America before Columbus discovered the new world. The original corn was Indian corn which has various colored ears, sometimes black, blue or red with some yellow a variety of colors on one ear. Modern horticulturist have developed the sweet corn as a yellow or white ear and also a mixture of both on one ear.

Corn is one of the richest sources of starch, and is an important energy food. One of its products is cornstarch that we know is used to thicken sauces and desserts. Corn syrup comes from the sugar content of corn which we use on pancakes and waffles. And there is corn oil which is used as a cooking oil and in salad dressings. Now you know what else can be done with corn besides eating it fresh off the cob.

And so it is recipes with corn in them today.

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BAKED CORN

1/2 green pepper, diced

1/2 small onion, diced (about 3-4 T.)

2 T. each, butter and flour

1/2 t. salt

1/4 t. each paprika and dry mustard

1 c. milk

1/2 c. dry bread crumbs (can used satine cracker, finely crushed)

1 T. butter

1 beaten egg

2 c. whole canned kernel corn, drained or frozen, thawed or fresh (cook fresh first)

Lightly brown green pepper and onion, in medium saucepan in butter for 5 minutes. Add flour, salt, paprika and mustard; stir until blended. Slowly add milk, stirring until thick. In a small frying pan, brown crumbs lightly in 1 T. butter. Add crumbs, corn and egg to creamy mixture. Turn into a buttered 1-1/2 qt. baking dish. Bake at 400 degrees for 25-30 minutes or until set in middle.

Makes about 6 servings.

Note: I heat the milk in the microwave until hot, not boiling. It thickens the flour mixture faster.

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FIESTA CORN SALAD

2 c. frozen whole kernel, thawed or 2 c. fresh corn, cooked first, drained well and cooled

1 c. cubed, fresh tomato

1 c. peeled cucumber, sliced 1/2-inch thick, cutting slices into 4 pieces

1/2 c. diced celery

1/2 c. diced green or sweet red pepper

2 green onions, sliced using half of the green top

1/2 c. bottled Italian dressing

In a bowl combine all ingredients, stirring to cover veggies with dressing. Chill several hours before serving.

Makes 5-7 servings.

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I won a blue ribbon at the Minnesota State Fair for this relish recipe...many years ago!

MARY'S WINNING CORN RELISH

10 large ears of corn, kernels cut from the cob, uncooked (about 6 c.)

1 green pepper, minced

1/2 large sweet red pepper, minced

2 medium yellow onions, minced (about 1-1/2 c.)

2 t. salt

3/4 t. celery seed

1-1/3 c. cider vinegar

1 c. sugar

1/2 t. tumeric

Combine corn kernels with remaining ingredients in a large kettle and bring to a boil. Turn heat to low and simmer mixture for 1/2 hour. Pour into sterilized 1 pt. canning jars. Cover and seal. Hot water bath for 10 minutes. Makes about 4 pints.

Note: If not enough relish to fill 4 jars, cool relish, cover and refrigerate. Relish will keep as long as a jar of pickles, refrigerated.

I know it's summertime and perhaps you think this is not time for eating soup, but soup is delicious and filling for lunch or light supper when served with french bread, muffins or a fruit bread.

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BACON CORN CHOWDER

6 bacon strips, diced

3/4 c. diced celery

1 small onion, diced

1 c. uncooked, diced potato

1 c. water

1 14-3/4 oz. can cream-style corn

1 c. milk

1/2 t. seasoned salt

1/4 t. garlic powder (couple dashes more if you like garlic)

1/8 t. pepper

In a saucepan, cook bacon, celery and onion over medium heat for 10-15 minutes or until veggies are tender and bacon lightly browned; drain. Add potatoes and water. Bring to a boil; simmer for 20 minutes or until potatoes are tender. Stir in remaining ingredients; heat through but do not boil.

Makes 4 servings.

TFD: One of the mysteries in life is how the boy who wasn't good enough to marry the daughter can be the father of the smartest grandchild in the world!

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