Supersweet corn a delicious taste of summer

If you’re ready for a taste of summer (and who isn’t?), Southern Supersweet corn is ready for you. You’ve seen it and maybe ignored it, not realizing this is not a hot-house crop. It’s corn grown in the lush fields of the southern United States, and now it’s in its peak, hand-picked harvest.

Though you’ll see some in the husks, it’s more commonly marketed husked and packed in trays. Refrigerated in its sealed trays, it stays sweet and tender for a week or more because the sugar converts to starch more slowly than it does in other varieties.

Enjoy Supersweets now. And don’t stay in the rut of that boiled, supremely delicious butter-slathered, bite-off-the-cob treatment. Try alternative methods, such as these:

Skillet or steam-cooking: In large skillet bring about 1 inch unsalted water to boil. Place husked corn in skillet; cover and cook over moderate heat 3 to 5 minutes, depending on size of corn.

Mircrowaving: Place no more than four ears husked corn individually wrapped in damp paper towels in oven. Cook on HIGH until hot, about 2 minutes per ear.

Roasting: Preheat oven to 500 F. Place husked corn in shallow pan; brush with vegetable oil; roast about 7 minutes.

Grilling: Prepare medium-hot fire. Lightly brush husked corn with butter or oil. Grill, turning once or twice, until hot and some kernels turn golden brown, 6 to 8 minutes.

Here are a couple of skillet dishes:

CHIPOTLE CHICKEN AND CORN SKILLET

1 tablespoon oil

1 pound boneless, skinless chicken breasts or thighs, cut in 1-inch pieces

4 ears fresh Supersweet corn, husked, cut in 2-inch pieces

1 medium zucchini, sliced crosswise (about 1- 1/2 cups)

1 medium onion, halved and sliced (about 1 cup)

3 small plum tomatoes, cut lengthwise in thin wedges

1 to 2 chipotles from a can or jar of chipotles in adobo sauce, chopped, and 2 tablespoons of adobo sauce*

1/2 teaspoon salt

In a large skillet, over medium-high heat, heat oil. Add chicken; cook and stir until browned on all sides, about 5 minutes. Add corn, zucchini and onion. Cover and cook, stirring occasionally, until vegetables soften, about 5 minutes. Stir in tomatoes, chipotles and salt. Cook, covered, until corn and chicken are cooked through, 2 to 3 minutes longer. Serve in shallow soup bowls. Makes 4 portions.

*Jarred or canned chipotles in adobo sauce, a smoky, mildly spicy pepper in sauce, are available in the Hispanic section of most supermarkets. Leftover chipotles in the sauce can be frozen in small freezer bags or containers. Though the flavor will not be the same, 1 tablespoon of chili powder stirred into 2 tablespoons of ketchup can replace the chipotles and the adobo sauce.

CORN AND PEPPERONI SKILLET DINNER

2 tablespoons olive oil

4 ears Supersweet corn, cut crosswise in 1 1/2 -inch coblets

3 medium-sized zucchini, sliced

6 green onions (scallions), cut in 1-inch pieces

4 ounces thinly sliced pepperoni

1 pound plum tomatoes, cut in wedges

1 teaspoon Italian seasoning

1/4 teaspoon salt

In one or two skillets, heat oil. Add corn, zucchini, green onions and pepperoni. Cook and stir 5 minutes. Add tomatoes, Italian seasoning and salt. Continue cooking until vegetables are tender, about 5 minutes longer. Cover, remove from heat and let stand 5 minutes before serving. Makes 4 portions.