Fresh Minnesota sweet corn is popping up at stands and stores around the area. In addition to being delicious boiled and served with butter and salt or other savory toppings, an ear of corn can be cooked in the microwave. Pull off the tassle and outer husk, leaving most of the husk on. Microwave for 2-3 minutes. Score two lines at the top about two inches apart with a knife. The rest of the husk will slide off and it will be ready to eat. Here are some other recipes to try to take advantage of sweet corn season.

This recipe from is described as “comfort food.”

Corn Pudding

1/2 cup butter

2 eggs, beaten

2 teaspoons salt

2 tablespoons white sugar

Ground black pepper to taste

2 cups milk

3/4 cup all-purpose flour

2 cups fresh corn

Preheat oven to 350 degrees. Place butter in a 9-by-13-inch baking pan and set in oven to melt. In a medium bowl, whisk together eggs, salt, sugar, pepper, milk and flour. When mixture is smooth, stir in corn.

Remove pan from oven when butter is melted. Pour butter into corn mixture and stir well. Pour corn mixture into baking pan. Bake in preheated oven for 1 hour or until set in center and golden brown on top.

This recipe from can be made with fresh or canned corn, but fresh is best!

Cornbread with Sweet Corn

1 cup all-purpose flour (sifted)

1 cup yellow cornmeal

1 tablespoon baking powder

1/2 teaspoon salt

2 eggs (beaten)

1 cup half and half

1/4 cup butter or shortening, melted

1/2 cup sugar (optional)

1 cup sweet corn (fresh or canned that is drained well)

Preheat oven to 400 degrees. Thoroughly grease a 9x9 baking dish. Sift together cornmeal, baking powder and salt. Combine half and half, eggs, butter and sugar. Add liquid ingredients to dry ones and mix just until the flour is moistened, no more than 10 to 15 seconds. Then fold in corn (do not overmix batter or cornbread will be tough). Pour batter into pan and bake immediately for 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the cornbread starts to separate from the pan.

This recipe from promises to taste like what grandma used to make.

Grandma’s Corn Chowder

1/2 cup diced bacon

4 medium potatoes, peeled and chopped

1 medium onion, chopped

2 cups water

3 cups cream-style corn

2 teaspoons salt

ground black pepper to taste

2 cups half-and-half

Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot. Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, stir in corn and season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender. Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

Readers are invited to submit four to five of their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to or by mail to the Park Rapids Enterprise, 203 Henrietta Ave. North, Park Rapids, MN 56470 and they may appear in a future issue.