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Amaizing Corn

March is when folks start thinking about spring, and
what they will be planting in the garden. Corn is probably one of the more popular
Kentucky vegetables, especially for those who have enough space to grow it.

Here are some great recipes to get you jump-started
on the coming vegetable season. Corn is great to enjoy year-round, but those special,
sweet ears picked and enjoyed at their peak of freshness are perfect summertime
treats.

While fresh-picked corn right out of the garden is
ideal, you can adapt the following recipes to use grocery-bought fresh corn on
the cob, available pretty much year-round now, or use equal amounts of frozen
or canned corn depending upon availability.

CORN RELISH
1 cup water

1 cup white vinegar

1/2 cup sugar

1/2 teaspoon salt

1 teaspoon celery seed

1 teaspoon mustard seed

1 teaspoon turmeric

1/2 teaspoon Tabasco sauce

1 green bell pepper, diced

1 red bell pepper, diced

4 green onions, using green and white parts,

sliced crosswise

Fresh kernels cut from 8 ears of corn,

about 4 cups

1 Tablespoon fresh cilantro, chopped

1 Tablespoon fresh parsley, chopped

Combine all ingredients except cilantro and parsley
in a large non-aluminum pot. Bring to a boil and reduce heat. Continue cooking
at a low boil, uncovered, for 10 minutes. Add parsley and cilantro and increase
heat, cooking until most of the liquid is evaporated. Cool and chill overnight
before serving to allow flavors to blend. Serve on the side as a relish, or
as a vegetable.

PERFECT GRILLED CORN ON THE COB

Pick fresh corn or purchase corn still in the
husks. Pull back the husks without tearing them off. Pull out all of the silks
or gently scrub at the kernels to get the silks out. Pull the husks back up
over the ear to completely encase it. Soak the ears in a bucket of salt water
overnight (add about 1/4 cup of salt to a bucket of water). Take the ears directly
from the bucket and put them on the grill to cook. To eat, just pull back the
husks and use them for a handle, butter the corn, and enjoy.

QUICK AND EASY MICROWAVE CORN

4 ears fresh corn, unhusked

Butter or margarine

Peel back the husks and remove silks from corn.
Leave the husks intact. Brush ears generously with melted butter or margarine,
replace husks, and fasten with cotton strings. Place 1 inch apart in the microwave.
Cook 4 minutes. Turn ears over and cook an additional 4 minutes. Allow corn
to stand 3 to 4 minutes with the husks in place. Turn husks back and use these
as a handle to eat your corn. Season to taste with salt and pepper. Serves 4.

FRESH CORN SALAD
8 ears fresh corn, husked and cleaned

1/2 cup vegetable oil

1/4 cup cider vinegar

1-1/2 teaspoons lemon juice

1/4 cup minced fresh parsley

2 teaspoons sugar

1/2 teaspoon dried basil

1/8 teaspoon cayenne pepper

2 large tomatoes, seeded and

coarsely chopped

1/2 cup chopped onion

1/3 cup chopped green bell pepper

1/3 cup chopped sweet red bell pepper

In a large saucepan, cook corn, in enough boiling
water to cover corn, for 5-7 minutes or until tender. Drain, cool, and set aside.
In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, basil, and
cayenne pepper. Cut cooled corn off the cob (should measure 4 cups). Add corn,
tomatoes, onion, and peppers to the oil mixture. Mix well. Cover and chill for
several hours or overnight. Serves 10.

FRESH CORN FRITTERS
2 cups freshly grated corn

2 Tablespoons flour

1 teaspoon salt

2 eggs, lightly beaten

1 teaspoon baking powder

1 teaspoon ground black pepper

Mix all ingredients together. Drop the batter by
generous tablespoonfuls onto a very lightly greased nonstick skillet on the
stove over medium heat. Cook like a pancake, about one minute on each side.
Turn each fritter when golden brown. These are great served with sour cream,
honey, salsa, or maple syrup. Makes about 2 dozen fritters.

GARDEN CORN, ONION, AND ZUCCHINI
MEDLEY
4 slices bacon

2 cups chopped fresh zucchini

1-1/2 cups fresh corn, cut from cob

1 small onion, chopped

Dash of black pepper

1/4 cup Monterey Jack cheese

Place bacon in a large, deep skillet. Cook over medium
heat until evenly browned. Drain, reserving 1 tablespoon of bacon drippings.
Crumble bacon and set aside. In the skillet with the bacon drippings, saute
the zucchini, corn, and onion over medium heat until tender, but just a little
crisp. Spoon vegetables into a bowl and sprinkle with cheese and crumbled bacon.
Serves 5.

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