RSON - - Sweet corn is the greatly modified seedhead of a semi-tropical grass. Modern hybridizers have developed sweeter sweet corn with a longer shelf life. No need to have the water boiling before the corn is picked or husked. Fortunately, this is less of an issue with corn from a local farmers' market. Unless you grow your own, market corn is the freshest available - - generally less than 24 hours from the field.When choosing sweet corn, look for ears that are heavy for their size with crisp green husks and glossy silk. If you must store corn, keep it in the refrigerator unhusked and loosely bagged in plastic. Use it as soon as possible. Here's a rundown of the many ways to cook cork on the cob.<b>BOILING Star Beacon
3 ears of corn, cooked and stripped from the cob to yield 1 1/2 to 2 cups of corn
1 15-ounce can of red or black beans, rinsed and drained
1/2 cup diced green bell peppers
1/2 cup diced red bell peppers
1/3 cup chopped onion
1/2 to 1 chipotle chile in adobo, finely chopped
1 teaspoon adobo sauce (optional)
2 tablespoons cider vinegar
1 tablespoon honey
1/2 teaspoon salt
In a mixing bowl, combine the corn, beans, peppers and onions. In a small bowl, combine chile, adobo sauce, vinegar, honey and salt, stirring until the honey is dissolved. Pour over the vegetables, mixing well. Refrigerate several hours to blend flavors. Makes 5 cups and keeps 3 to 4 days.
The salsa is a great condiment for hot dogs, grilled chicken, pork chops or salmon. It becomes a side dish when stirred into hot rice or couscous. Mixed with shredded cheese, it fills an awesome quesadilla.
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