Sweet corn is one of the favorite late summer vegetables in Michigan. Key nutrients in corn, in addition to vitamin C, are folate, thiamin and phosphorus. Yellow kernaled corn also has a supply of vitamin A in the form of beta carotene. The newer varieties that are known as super sweet have more than twice the sugar content as regular corn.

When shopping for the best ear of corn, look for husks that are tight, green and fresh looking. The stalk should be green and moist. The silk should still be moist, soft and light in color.

CORN CHOWDER

½ cup chopped onion
½ cup chopped celery
½ cup diced potatoes
2 cups water
2 cups fresh corn sliced off the cob
2 cups soy milk
1 tsp. salt
¼ tsp. pepper
Soy Margarine to taste

Cook onion, celery and potato in simmering water until partially cooked, about 10 minutes. Add corn cut from the cob. Simmer with other vegetables for only a few minutes. Add soy milk, and bring the chowder to the boiling point without actually boiling. Add seasonings to taste. Serve hot with favorite breads.Sweet corn is one of the favorite late summer vegetables in Michigan. Key nutrients in corn, in addition to vitamin C, are folate, thiamin and phosphorus. Yellow kernaled corn also has a supply of vitamin A in the form of beta carotene. The newer varieties that are known as super sweet have more than twice the sugar content as regular corn.

When shopping for the best ear of corn, look for husks that are tight, green and fresh looking. The stalk should be green and moist. The silk should still be moist, soft and light in color.

Prepare corn by husking the ears, and pulling off the silk. Run under water and brush with a vegetable brush to remove silk stuck between the kernals.

Boiling: To cook, cover the corn with water and bring to a boil. A very short amount of time is required to cook fresh corn. Boil only five to 10 minutes. Brush with olive oil or Earth Balance margarine and sprinkle with a little salt.

Baking: Clean 4 medium-size ears of sweet corn. Cut an 18-inch square of heavy-duty foil and place corn in center of foil. Brush with olive oil and season with sea salt. Sprinkle with 1 tablespoon water. Bring together 2 edges of foil and fold in remaining edges to seal, leaving space for steam. Place on cookie sheet and bake at 350 for 30 minutes.. Remove foil and serve. 

Microwaving: Place several ears of husked corn in a microwavable dish with two or three tablespoons of water and cover. Cook five to seven minutes on high. Remove, and let stand a couple of minutes. 

Grilling: 6 ears. Place unhusked corn in sink and cover with water. Add ¼ cup salt. Soak 2 hours. Place unhusked corn on grill. Cook and turn until entire husk is black. Remove from grill and husk corn. (approximately 15 minutes).