Supersweet corn at its peak delicious in these recipes

Recently I was at a street festival in my neighborhood. The weather was ideal and people were sauntering and munching. Surprisingly, there were two stations selling grilled corn. It had to be Southern Supersweet because that’s what’s in our markets now. It was, I think, a little expensive, but that didn’t discourage sales.

Grill some at home for about half the price. Simply remove the husks, brush the corn lightly with butter or oil and lay it on the grill; cook it until some of the kernels turn a light brown, about 7 minutes, turning the ears once or twice.

If you buy Supersweet with husks and don’t plan to use it the same day, remove the husks, wrap ears loosely in plastic and refrigerate them. Already husked and tray-packed, the package can be refrigerated as is. And, don’t hesitate to buy the trays, because as husks dry they steal moisture from the kernels. Supersweet, having less starch than other varieties, will stay fresh and sweet in the fridge for a week or more.

Not ready to set up the grill? Try these two skillet dishes, one combining chicken, rice and corn, the other a zestier blend of corn and kielbasa. To go along with chicken or meat dishes, try the corn relish with uncooked corn.

Supersweet Corn Chicken And Rice Skillet

2 teaspoons vegetable oil

4 boneless chicken thighs (about 1 pound)

1 medium zucchini, cut into thick slices (about 2 cups)

1/2 cup chopped onion

1 teaspoon chopped garlic

1 (6.2-oz.) package flavored rice such as chicken and herb or garlic and butter*

4 ears Supersweet corn, husked and halved

In large skillet, over medium-high heat, heat oil. Place chicken in skillet, skin side down; cook until golden brown, 3 to 4 minutes on each side. Transfer chicken to plate. Discard all but 1 tablespoon of drippings. Add zucchini, onion and garlic; cook and stir until softened, 2 to 3 minutes. Stir in rice. Return chicken to skillet. Top with corn, overlapping if necessary. Add 2 cups water. Bring mixture to a boil; reduce heat; simmer, covered, for 10 minutes. Remove from heat; let stand 5 minutes. Sprinkle with chopped parsley, if desired. Yield: 4 servings.

*Alternatively, use 1- 1/2 cups quick cooking rice; and instead of 2 cups water, substitute 1 can (14- 1/2 ounces) ready-to-serve chicken broth and 1/2 cup water. Before cooking, sprinkle chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.

Corn-Sausage Skillet Dinner

3 ears Southern Supersweet corn, husked

1 tablespoon olive oil

12 ounces kielbasa, cut in 1-inch chunks

1 large onion, coarsely chopped (about 1- 1/2 cups)

1 large green pepper, coarsely chopped (about 1- 1/4 cups)

1 (16-ounce) jar salsa

Cut each ear crosswise in half, then lengthwise in half to form four coblets; set aside. In large skillet, over medium heat, heat oil. Add kielbasa, onion and pepper; cook and stir until onion begins to brown, about 7 minutes. Stir in reserved corn and the salsa; cook and stir until hot, about 3 minutes. Yield: 4 servings.

Corn-Tomato Relish

3 or 4 ears Southern Supersweet corn, husked

2 cups chopped plum tomatoes (about 4)

1/2 cup sweet pickle relish

1/2 cup Italian salad dressing

2 to 6 drops hot sauce

Using a sharp knife, cut corn off cobs (makes about 3 cups). In a medium-size bowl, combine corn, tomatoes, pickle relish, dressing and hot sauce. Serve with grilled or roasted meats, or over salad greens. Yield: 5 cups.