SOUPS AND SALADS

• 3 tablespoons butter
• 3/4 cup chopped onion
• 3/4 cup diced ham
• 3 ears fresh supersweet corn, shucked
• 2 tablespoons flour
• 2-1/2 cups milk
• 1-3/4 cups diced red potatoes

Place butter, onion and ham in 2-quart microwaveable casserole. Cover with waxed paper; microwave on HIGH (100% power) for 5 minutes. Meanwhile, cut kernels from each cob by standing the ear upright, on flat end. Use a sharp knife to cut the kernels off the cob (makes about 2-1/4 cups kernels); reserve cobs. Stir flour into milk; pour into casserole along with potatoes and reserved cobs; cover with wax paper. Microwave on HIGH, stirring halfway during cooking, until soup is thickened and potatoes are tender, about 20 minutes. Discard cobs: stir in corn kernels; cook until tender, about 5 minutes.

Yield: 4 portions - 5 cups
Tested in 625 watt microwave oven

• 4 ears fresh supersweet corn, husked
• 1 cup sliced celery
• 1 cup cubed smoked mozzarella cheese
• 1/2 cup diced sweet red bell pepper
• 1/2 cup sliced black olives
• 1/3 cup bottled Italian dressing

With a sharp knife, cut kernels from corn cobs (makes about 3 cups). In a large bowl combine corn kernels, celery, cheese , red pepper and black olives. Add Italian dressing; toss until well coated. Serve as a main or side dish or on lettuce leaves, if desired.

Yield: 5 cups

• 4 ears fresh supersweet corn
• 4 cups romaine lettuce torn in bite-sized pieces
• 3 cups cooked chicken cut in strips
  4 slices bacon, cooked and crumbled
• 2 tablespoons thinly sliced green onion (scallion)
• 1/2 cup bottled blue cheese dressing

Remove husks from corn; cut each ear into thirds. In a large pot bring about 2 inches water to a boil; add corn; cover and cook until tender, about 4 minutes; drain; set aside. On four serving plates arrange lettuce, chicken and cooked corn, dividing evenly. Top each with bacon, onion and a drizzle of blue cheese dressing.

Yield: 4 portions - 5 cups

• 4 ears fresh supersweet corn, removed from cob (about 3 cups kernels)
• 1 can (19 ounces) black beans, rinsed and drained
• 1 large tomato, chopped (about 1-1/4 cup)
• 3 tablespoons thinly sliced green onion (scallion)
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon sugar

In a large bowl combine corn kernels, beans, tomato, green onion and cilantro. In a small bowl whisk together olive oil, lime juice, salt and sugar until blended. Pour dressing over corn mixture; toss to coat.

Yield: 4 portions - 6 cups