Oh, sweet corn!

One of the best things about summer is sweet corn. Following are some unusual ways to enjoy the vegetable.

Fried Corn on the Cob

8 to 10 ears of corn

Batter:

2 c. flour

1 egg, beaten well

1-1/2 c. milk

1 tsp. salt

1 tsp. pepper

Clean and silk ears of corn. Break ears into two pieces. Dip ears of corn into batter. Fry corn in deep fat. Drain on paper towels and serve hot.

Grilled Teriyaki Corn on the Cob

Fresh corn on the cob

Teriyaki Baste and Glaze or Teriyaki Baste and Glaze with honey pineapple

Remove husk from corn. Lay each ear of corn on a piece of foil large enough to wrap around it. Brush lightly with teriyaki baste and glaze. Wrap foil around corn and seal edges. Cook on a grill for 20-30 minutes or until corn is tender. Turn frequently. (Or bake on a baking sheet at 325 degrees for 30 minutes, turn 1 time.)

Corn on the Cob with Herbs

1/2 c. butter, softened

2 Tbsp. chives

2 Tbsp. parsley

1/2 tsp. pkg, salad dressing mix

8 hot cooked ears corn

Combine butter & seasoning, spread over corn.