Italian-American Fling
In a small bowl, combine 1/4 cup softened butter, 2 tablespoons grated Parmesan cheese and 1/4 teaspoon dried basil or Italian seasoning. Fill a skillet large enough to hold 4 ears of Gourmet Extra Sweet Corn with 1 inch of water and bring to a boil. Add Gourmet Extra Sweet Corn, cover and return to a boil. Cook until hot, turning once during the 3 to 5 minute cooking period. Drain and spread ears with seasoned butter.

Sizzling Southwest Corn
Preheat oven to 500 degrees. In a small bowl, combine 1/4 cup mayonnaise, 1/4 cup fresh lime juice and 2 teaspoons southwest seasoning and blend. Brush 4 ears of Gourmet Extra Sweet Corn with the mixture. Roast in a shallow pan, turning once, until lightly browned.  Roasting will take approximately 10 minutes.

Gourmet Extra Sweet Corn on the Cob with Barbecue Butter
1/4 cup barbecue sauce
1/4 cup (1/2 stick) butter or margarine
4 ears Gourmet Extra Sweet Corn

Preheat broiler. In small saucepan over low heat, combine barbecue sauce and butter until melted and smooth. Place Gourmet Extra Sweet Corn on a piece of aluminum foil large enough for sides to come up to enclose Gourmet Extra Sweet Corn, but leave top open. Place Gourmet Extra Sweet Corn in foil on broiler pan. Pour barbecue mixture over Gourmet Extra Sweet Corn.  Broil Gourmet Extra Sweet Corn 4 inches from the heat source for about 8 minutes, turning and basting until golden.

Fresh Gourmet Extra Sweet Corn and Mozzarella Salad
4 ears fresh Gourmet Extra Sweet Corn
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 Gourmet Extra Sweet Corn cobs (makes about 3 cups). In a large bowl combine kernels, celery, red pepper and black olives. Add Italian dressing; toss until well coated. Serve as a side dish on lettuce leaves.  Yield 5 cups

Maiz de Hadas (Fairy Corn)
4 ears of corn on the cob-boiled or grilled
1/4 cup mayonnaise
1/8 teaspoon cayenne red pepper
1/2 cup cotija or parmesan-grated
Lime wedges-optional

In small bowl, mix mayonnaise and cayenne red pepper. Spread thin layer onto hot corn and sprinkle with cheese. Sprinkle with lime juice if desired and serve immediately. Serves 4.

Cotija is a Mexican cheese that can be found at some supermarkets and at Hispanic grocery stores.

Maple Forest Butter
4 ears corn on the cob-boiled or grilled
2 tablespoon butter-melted
1/3 cup maple syrup

In small bowl, blend butter and maple syrup with small whisk. Brush onto hot corn and serve immediately. For smoky flavor, add 1/8 teaspoon hickory seasoning liquid smoke.  Serves 4.

Tinkerbelle’s Garden Corn Spread
4 corn on the cob-boiled or grilled
1/3 cup butter-softened
1/8 cup oil packed sun-dried tomatoes-finely chopped
1 tablespoon dried basil

In small bowl, mix butter, sun-dried tomatoes and basil. Spread onto hot corn and serve immediately. Serve 4.