Sweet corn off-the-cob

Fresh local sweet corn is coming to a farm stand near you, ready to steam, boil, microwave or grill, to enjoy, on the cob, slathered in butter and seasoning. And if there are leftovers there are also equally delicious ways to enjoy the corn cut off the cob.

Using a sharp knife cut off the kernels then use the blunt side of the knife to scrape into the cob to extract all the juices. Once you have your corn kernels, you're ready to whip up something good, like a batch of golden Corn Fritters or cheesy Chicken, Black Bean and Corn Quesadillas, a tasty way to use leftover chicken and corn from last night's dinner. Or team corn with garden fresh zucchini and basil and sprinkle with mozzarella cheese for an easy and delicious side dish that goes perfectly with grilled meats, fish and poultry.

Corn Fritters

Fritters:

4 ears sweet corn, cooked and cut off cobs

2 eggs, beaten

1/4 cup milk

1/2 cup all-purpose flour

1 tsp. baking powder

2 tsps. sugar

1/2 tsp. salt

1 T. bacon drippings or vegetable oil for frying

Toppings:

Butter and maple syrup

Directions: Place corn kernels in medium bowl; stir in eggs and milk. In small bowl combine flour, baking powder, sugar and salt. Stir into corn mixture and mix gently.

Heat bacon drippings or oil in a large skillet over medium-high heat. Drop batter by 1/4-cupfuls and cook till lightly browned, turning to brown both sides. Serve with butter and maple syrup. Makes about a dozen.

Chicken, Black Bean

and Corn Quesadillas

(Grill, saute or bake till golden brown for a delicious sandwich alternative.)

1 cup cooked chicken breast, shredded

1 (15-ounce) can black beans, rinsed and drained

1 cup cooked fresh corn, cut from cob

1 T. finely diced jalapeno pepper, ribs and seeds removed

2 cup Monterey Jack pepper cheese

1/4 cup fresh cilantro, chopped

8 flour tortillas

3 tsps. olive oil

1 tsp. cumin

1/2 tsp. minced garlic

1 tsp. chili powder

Sliced avocado, salsa, sour cream and chopped lettuce for topping

Directions: In a large saute pan heat 1 teaspoon olive oil over medium-high heat. Add garlic and jalapeno and saute 2 minutes. Add the beans, chicken, corn, cilantro, cumin and chili powder and stir till heated through. Remove from heat.

Lay half the tortillas on a flat surface. Top each with filling and 1/2 cup of the cheese. Top with remaining tortillas. Brush both sides of each quesadilla with remaining olive oil so they'll get a crispy golden brown. Cook till golden brown and cheese is melted, turning once, over medium heat on grill or in skillet (cast iron works well.) Quesadillas can also be baked in a 400-degree F. oven.

To serve cut each quesadilla into 4 pieces with sharp knife or pizza cutter. Arrange on plates along with shredded lettuce, sour cream, salsa and avocado slices.

Zucchini and Corn Skillet

3 small zucchini

1 T. butter

1 T. vegetable oil

1 or 2 garlic cloves, minced

4 ears (2 cups) fresh sweet corn, cooked and cut off the cob

1 (2-ounce) jar diced pimientos, drained

1 tsp. salt

3/4 tsp. lemon pepper

1/2 cup shredded mozzarella cheese

2 T. chopped fresh basil

Directions: Cut each zucchini lengthwise into quarters. Thinly slice quarters.

Melt butter with vegetable oil in large skillet over medium-high heat. Add zucchini and garlic and saute 3 to 4 minutes. Add corn, pimientos, salt and lemon-pepper and cook, stirring often, 2 to 3 minutes or till zucchini is tender. Sprinkle with cheese and basil, heating till cheese melts. Serves 6.