Get an ear full

Like tomatoes, peppers and potatoes, corn is a New World food. Native Americans called it "mahiz," which Europeans translated as maize.

It is difficult to imagine the summer without corn. Lancaster County and New Jersey’s famous silver queen corn pop up on our dinner table several nights a week. If we are lucky, we will enjoy the white and yellow variety through September.

It is best not to overcook corn, but in an interview, Katharine Hepburn went the opposite direction saying the best way to eat corn is to pluck it from a field, peel it and eat it raw. I’m not sure most people would tuck into raw kernels.

I like to grill corn. You can remove the husk if you wish, but I think it gives the kernels a marvelously smoky flavor. I also cook corn in the microwave. Start off by husking it, then rinsing it under cold water and wrapping it in plastic wrap. Microwave it on high for two minutes, turn it and microwave on high for another two minutes.

A handful of kernels are a delicious addition to cornbread and muffins. You can also add a handful to your favorite gazpacho or salsa recipe.

It’s easy to freeze corn. Just run a sharp knife gently down each ear, place the kernels in a zipper bag and put it in the freezer.

Here are easy recipes for summer corn:

Corn Relish

Ingredients:

6 ears of white corn
2 stalks of celery, diced
1 (8-ounce) jar roasted red peppers, drained and sliced into strips
3 scallions, sliced
1/2 cup olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper to taste

Directions:

Remove the kernels from the corn and place in a serving bowl. Add the remaining ingredients and toss.

Serves four.

Note from Phyllis: You can add a jalapeno pepper or a few drops of hot-pepper sauce, if you prefer more spice. You can also prepare this recipe with grilled corn.

Unusual Succotash

Ingredients:

6 ears of white corn
1/2 pound edamame
1 bell pepper, diced
2 tablespoons butter
1 tablespoon olive oil
Kosher salt and freshly ground black pepper to taste
Chopped fresh Italian parsley

Directions:

Remove the kernels from the corn and set aside.

Place the edamame in the microwave. Cover with plastic wrap and microwave on high for about five minutes. Remove from the microwave and set aside.

Melt the butter and oil in a large skillet over medium. Add the corn, edamame and diced pepper. Sauté for about five minutes.

Place the succotash in a serving bowl. Add kosher salt and freshly ground black pepper to taste. Top with chopped fresh Italian parsley.

Serves four.

Note from Phyllis: Edamame are tasty soybeans that can be found in the frozen section of supermarkets and specialty stores, such as Trader Joe’s and Whole Foods. Succotash comes from the Narragansett Indian word "msickquatash," which translates to boiled whole kernels of corn. The dish has its roots in the American South.

Corn Chowder

Ingredients:

6 ears of white corn
1 large Idaho potato, peeled and diced
1 stalk of celery, diced
4 cups of water or chicken stock
Kosher salt and freshly ground black pepper to taste
1 cup heavy or light cream or half-and-half

Directions:

Remove the kernels from the corn and place in a 3-quart saucepan. Add the potato, celery, water or chicken stock, the kosher salt and the freshly ground black pepper. Boil, then lower the heat and simmer uncovered for about 15 minutes.

Remove the saucepan from the heat and add the cream or half-and-half.

Serves four.

Note from Phyllis: This is another freeform recipe that adapts well to any number of ingredients. You can add a 1/2 pound of crabmeat to the pot, an 8-ounce can of clams or a 1/2 pound of popcorn or Gulf shrimp.

Corn Pudding

Ingredients:

Nonstick cooking spray
6 ears of white corn
1/3 cup granulated sugar
1 teaspoon kosher salt
3 eggs
1/2 cup heavy cream
1 cup milk
3 tablespoons butter, melted
Boiled water

Directions:

Preheat the oven to 350 degrees.

Spray a 1-1/2 quart baking dish with nonstick spray.

Place each ear of corn vertically in a mixing bowl and remove the kernels from the cob with a sharp knife. Add the sugar and salt and mix well.

In another bowl, beat the eggs. Then, beat in the cream, milk and melted butter. Add to the corn mixture and mix well.

Set the baking dish in a square cake pan and place in the oven. Add boiling water to the cake pan to within 1 inch of its top.

Bake the pudding for one hour or until a knife inserted in the center comes out clean.

Serves six to eight.

Note from Phyllis: The uncooked pudding can be prepared several hours in advance, but keep the mixture in the refrigerator. When ready to bake, blend the mixture again. Once baked, the pudding can sit for about 30 minutes before serving.