The height of summer brings with it the bounty of fresh sweet corn. Grilled or boiled, slathered in butter and sprinkled with salt, corn on the cob is a mainstay of cookout menus. But this vegetable can grace your plate in so many other ways. Sweet Corn Spectacular (Minnesota Historical Society Press) offers more than 70 recipes from comfort dishes to hostess gifts to savory snacks. Author Marie Porter once devised an entire day’s worth of corn-based dishes to celebrate her “corn freak” husband’s birthday!

Porter shares tips for preparing fresh corn, from boiling to steaming to grilling to smoking. Find recipes for corn soufflé, roasted corn and potato salad, sweet corn risotto, sweet corn liqueur, and white chocolate, sweet corn fudge. Give beer-battered corn on the cob and cool corn dip a try.

Looking to preserve summer’s fruit in jams and jellies without all the sugar. In Preserving with Pomona’s Pectin (Fair Winds Press), readers learn how to make jam using sugar-free and preservative-free Pomona’s Universal Pectin which requires no sugar to jell. Easy to find at local natural foods stores, food coops, or online, Pomona’s Universal Pectin (www.pomonapectin.com), sold by a small family-owned business, got its start in 1980 when two farmers had an abundance of organic berries, wanted to make jam, and were horrified at the amount of sugar required. Some sleuthing and experimenting led to this special pectin available today.

In this first Pomona Pectin cookbook, perfect for both beginning and experienced preservers, recipes organized by types – jams, jellies, preserves, conserves, and marmalades, use low amounts of sugar or alternative sweeteners, such as honey, maple syrup, or fruit juice. All of the recipes in Preserving with Pomona’s Pectin are for high-acid jams and jellies canned in a boiling water bath canner, as the high temperature reached in a pressure cooker will ruin the jam’s jell. Favorites include maple-vanilla-peach jam, savory blueberry-ginger conserve, margarita marmalade, and chocolate cherry preserves.

The following recipes are from Sweet Corn Spectacular, Courtesy of Minnesota Historical Society Press.

Beer-Battered Corn on the Cob

Serves 4

Vegetable oil for frying

4 ears fresh sweet corn, husks removed

Wooden “candy apple” skewers, optional

1 cup all purpose flour

1 cup yellow cornmeal

1 teaspoon baking powder

1 teaspoon salt

1 large egg, beaten

1 (12 oz.) bottle beer

Dijon mustard or other dipping sauce

Preheat deep fryer to 375 degrees. If the deep fryer is small, cut each ear of corn in half crosswise. If using sticks, carefully push the sharp end of a stick into each ear of corn, far enough to be secure. Set aside. In a bowl large enough to fit the ears of corn, mix together flour, cornmeal, baking powder, and salt. Add egg and beer; whisk until smooth. Dip corn ears in batter one at a time, turning until coated. Carefully place in deep fryer and fry for 2 to 4 minutes, until coating is as dark as you like it. Remove from fryer and set on paper towel-lined plate. Serve with Dijon mustard or dipping sauce of your choice.

Cool Corn Dip

Makes about 6 cups.

3 ears fresh sweet corn, husks removed

1 green bell pepper

1 red bell pepper

1 or more jalapenos

1 – 2 cloves garlic, pressed or minced

3 green onions, thinly sliced

2 cups shredded Monterey Jack cheese

½ teaspoon pepper

½ teaspoon salt

1 tablespoon fresh lime juice

2/3 cup mayonnaise

1 cup sour cream

Corn chips

Using a sharp knife, carefully cut kernels off the ears of corn; place in a large mixing bowl. Place peppers, chile, and garlic in bowl of a food processor and process until finely chopped. Add chopped mixture, green onions, and cheese to mixing bowl with corn; stir to combine. Add pepper, salt, and lime juice, tossing to coat. Add mayonnaise and sour cream, and stir until well combined. Cover bowl with plastic wrap, and chill for at least an hour to allow flavors to meld. Serve with corn chips.

Variation: Add ½ cup or more chopped fresh cilantro plus ½ teaspoon cumin for great Tex-Mex flavor.

Easy White Chocolate Sweet Corn Fudge

Makes an 8 x 8 – inch pan

2 ears fresh sweet corn, husks removed

1 (14-ounce) can sweetened condensed milk

3 cups white chocolate chips

Pinch salt

Line an 8-inch-square pan with parchment paper or grease pan generously with butter. Using a sharp knife, carefully cut kernels off the ears of corn. Add kernels to a food processor or blender along with sweetened condensed milk. Puree for 30 seconds.

Combine white chocolate chips and corn puree in a saucepan. Cook over medium-low heat, stirring frequently, until chocolate melts and mixture is smooth. (Alternatively, combine ingredients in a microwave-safe bowl and heat on high for 30-second intervals, stirring between each, until chocolate is melted and mixture is smooth.) Remove from heat, and stir in salt. Spread into prepared pan; chill until set.

Ann Hattes has over 25 years experience writing about both travel and food for publications both in the US and internationally. A senior living in Wisconsin, she’s a member of the International Food, Wine and Travel Writers Association and the Midwest Travel Writers Association.

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