One of summer’s long anticipated treats is finally here — fresh Jersey corn and the delight of biting into an ear of those plump, sweet kehnels brushed with melted butter. That’S not to say that corn on the cob is the best or only way to enjoy fresh’corn, for along with the harvest of fresh corn comes a variety j)f other dishes — some of the finest (>l the season. Most reports say sweet com made its/appearance in the Colonies around IftOO; thus many recipes for corn dishes have been handed down from generation to generation* ' , CORN 1S BKST eaten soon after picking If you're.grqwing your own, put the water on to boil then go to the garden, pull, husk, prepare corn for cooking and put it in the boiling water for about 4 minutes. Serve’ with plenty of but-

ter.

Corn bought at the market should be put in the refrigerator to keep the sweet taste and keepthesugar in the com from turning to starch. Just a few helpful hints in buying corn: Select ears with snug, green husks and tender milky kernels. The kernels should

be evenly spaced on the,ear and firrt, tender enough that a slight amount of pressure will piincture. the kernel. Two average ears will produce about 1 cup of kernels. For cookouts, try preparing the corn for cooking spread with herbflavored butter before wrapping

in foil.

HERB FLAVORED BUTTER 12 ears fresh corn ft Cup butter or margarine,

softened

’ H teaspoon salt

teaspoon dried rosemary teaspoon dried marjoram

1/S teaspoon pepper

Remove’ husks and silk from

com just before cooking.

Combine the remaining ingre-

dients, stirring well.

Spread herb butter on the corn, place each ear on a piece of aluminum foil; wrap tightly. Bake at 450 1 ’ for 25 minutes; turning several times or place on grill turning often for 15 minutes.

Cor. Oak & Pacific Aves. OPEN 'TIL2 A.M. FOR LATE NITE SNACKS! * •Steamed clams • Roast Beef Sandwiches •Clams on 1/2 Shell • Com on the Cob • AndMore!

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BARBECUED CORN ON THE v COB 6 ears of fresh corn 'Cup butter or margarine, melted H (3 oz.) phg. instant tomato so^p mix ' ft Cup water , 1 medium onion, finely Chopped Remove husks and silks from com just before cooking. Combine the remaining ingredients, Stirring well. Place each ear of com on a piece of alunflmlm foil, and spoon 2 tablespoonsitof sauce over each

ear.

Wrap foil tightly around corn. Bake at 425' for 12-15. minutes. • ' *, • t CORN PUDDING 2 Cups grated fresh corn 1 Cup milk 3 eggs, well beaten 2 tablespoons rnpiled butter M teaspoon salt 1/8 teaspoon pepper 3 tablespoon sugar Mix ingredients in order given; pour into a buttered 1 quart baking dish. Bake at 325“ for 1 hour or until llnife inserted in center comes out

.clean.

X

On a rainy day at the shore there is nothing like a good chowder — fish or vegetable. A favorite of mine is corn chowder.

CORN CHOWDER

2 slices bacon

M cup chopped onion 1 can cream of chicken soup, un-

diluted

1 cup milk t 2/3 clip water l ,A. 1 cup diced cocked chicken j \ H cup fresh codh cut from cob Place bacoiT in a medium saucepan, and cook until crisp. Remove bacon, reserving drip-

pings in saucepan; drain and crumble bacon; set aside. Saute' onion in bacon drippings until transparent; stir in bacon and remaining-ingredients. Coqk over low heat until thoroughly heated, stirring occasionally. Yield 4 cups. Corn fritters are a favorite of mine summer or winter. CORN FRITTERS 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon sugar y 2 teaspoon salt 2 eggs, beaten 1 cup fresh corn cut from cob 2/3 cup milk Kteaspoon butter or margarine, melted Vegetable oil powdered sugar Combine flour, baking powder, sugar, and salt and mix well. Combine eggs, corn, milk and blitter; mix well, and stir in dry ' ingredients. Drop mixtue by tablespoonfuls into vegetable oil. Cook until golden, turning once. Drain on paper towels; sprinkle with powdered sugar. Serve hot, Yield 2 , /4 dozen. (Note: in winter I use frozen com.)

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