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Whether it's dripping with butter, fried golden, creamed, popped, pickled, boiled, roasted, baked, frozen, used in salads and casseroles, some kind of corn is waiting for you. There's something special about corn. Most everyone enjoys it, unless you have diverticulitis and can't eat it. And everything on the corn plant is useable-the husks for tamales and dolls; the silk for medicinal tea; the kernels for food and catching fish (especially sunnies); the stalks for fertilizer; and the cobs for fuel. What a versatile veggie this is! But, don't eat fresh sweet corn in public, unless you're at a picnic and everyone is eating it. There's nothing worse while eating corn on the cob than getting the covering of the kernel stuck in your teeth! So, stay at home and eat corn. Questions - do you eat 2 or 3 rows horizontally or do you go around the cob? Who cares. It tastes good regardless of the way you choose to eat it. Make sure you have some fish-line (floss) handy! So, it's recipes using corn in one way or another.

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CORNY CORN BREAD

2 c. cornmeal

2/3 c. flour

1/4 c. sugar

4 t. baking powder

1 t. salt

1 t. baking soda

4 beaten eggs

2 c. milk

1 c. canola oil or vegetable oil

1/4 c. finely diced onion

3-3/4 c. frozen corn, thawed or two 14-1/2 oz. cans whole kernel corn, drained.

In a bowl, combine first 6 ingredients. Stir in next 4 ingredients just until blended. Fold in corn. Turn into a greased 13x9-inch baking dish. Bake at 400 degrees for 25-30 minutes or until toothpick inserted near center comes out clean. Serve warm.

Makes 12-15 servings. If there is some left; freeze in a freezer bag and warm it in the microwave on low for a few seconds when your ready to serve.

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CORN SALSA

1 c. frozen corn, thawed

1/4 c. each diced sweet red pepper and green pepper

2 T. finely diced red onion

1 T. snipped fresh cilantro or parsley

1-1/2 t. lime juice

1/4 t. salt

1/8 t. pepper

Tortilla Chips

In a medium bowl, combine all ingredients except chips. Serve salsa at room temperature. To store, put salsa in a covered container and refrigerate up to 4 or 5 days. Let stand at room temperature for an hour before serving. Serve with chips. There are a lot of varieties of tortilla chips...nacho, blue, purple, etc. They all work.

Makes 1-1/2 c. It's delicious!

Note: If you like a hotter salsa, give it a couple drops of Tabasco sauce.

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CORN AND VEGGIE

CASSEROLE

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

2 eggs

1/2 c. crushed saltine crackers (about 15 crackers)

1/4 c. each, melted butter, evaporated milk*, shredded carrot and diced green pepper

1 T. thinly diced celery

1 t. minced onion

1/2 t. each, sugar and salt

1/2 c. shredded Cheddar cheese

In a medium bowl, combine first 11 ingredients; mix well. Turn into a greased 1 qt. baking dish. Sprinkle cheese over top. Bake, uncovered at 350 degrees for 30-35 minutes or until a knife inserted near the center comes out clean.

Makes 4 servings.

*You can substitute cream if you don't have evaporated milk

I have more good corn recipes but I think we need to feed our sweet tooth!

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OATMEAL CARMELITAS

Crust:

1 c. quick cooking oats

3/4 c. brown sugar

1/2 t. baking soda

1/4 t. salt

3/4 c. butter or margarine, melted

Topping:

3/4 c. caramel topping

3 T. flour

1 to 1-1/2 c. chocolate chips

1/2 c. chopped walnuts or pecans

Combine all crust ingredients in a bowl. Mix with a fork until it forms crumbs. Press half of crumb mixture into bottom of a greased 9x9-inch baking pan. Bakes at 350 degrees for 10 minutes. Meanwhile, combine caramel topping and flour in small bowl; mix well. Set aside. Remove pan from oven. Sprinkle chips and nuts over top. Drizzle caramel mixture over top. Sprinkle remaining crumb mixture on top. Bake at 350 degrees for 18-20 minutes or until crumbs are lightly browned.

Makes 16 squares.

Yummy (Especially with a hot cup of coffee or a glass of milk.)

TFD: Borrow trouble for yourself, it that's your nature, but don't lend it to your neighbor.

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