Corn kernels make a sweet addition to casseroles, green and pasta salads, vegetable and fish soups, bread, muffins, dumplings, fritters, omelets and pancakes. Popcorn can be used as a garnish for salads or soups. Corn husks make great packages for steaming fish, polenta, rice, or vegetables: Soak the husks in water for about 15 minutes, then place food on husk, add herbs, etc., fold and wrap, then place in steamer.

BARBECUED CORN SALSA FOR MEAT OR FISH -- . Remove kernels from corn that has been grilled until browning and mix with chopped scallions, garlic and tomatoes that have been seared over flame, skinned and diced. Stir in lemon juice, olive oil,Tabasco, salt and pepper. Cover and let sit at room temperature for a few hours before serving with smoked meats, ham or grilled fish.

CORN AND GOAT CHEESE ENCHILADAS -- Sauté onion and garlic, then add a couple cups of corn kernels and cook for another minute. Combine mixture with toasted pine nuts, plumped golden raisins, grated Jack cheese, goat cheese and chopped cilantro; season with salt and white pepper. Fry and fill tortillas, then bake covered with a mole sauce and added cheese until heated through. Serve with sour cream.

Please --- We'd very much like to include your favorite ideas in this collection. Click here , and you'll go to a simple submission form. Thanks in advance for sharing your wisdom. CORN AND MILLET -- Sauté onion and cumin, add garlic, stir in cup of millet, teaspoon salt and about three cups of water. Cover and simmer 25 minutes, then let stand 10 more. Sear three cups fresh or frozen corn kernels over high heat, then toss with millet, peeled chopped roasted chilies, and cilantro. Serve with salsa and sour cream, with grilled vegetables, or as a stuffing for peppers or greens

CORN AND PEPPER CUSTARD -- Sauté onion in butter, add two cups cooked corn kernels and sauté another minute. Spoon half of mixture into greased casserole, top with thinly sliced green and red bell peppers that have been steamed to soften, then sprinkle with some grated sharp cheddar cheese. Repeat layers again, then top with sliced tomatoes. Pour in custard made from three beaten eggs, cup of milk, tablespoon flour, white pepper and cayenne. Bake in 350 oven about 45 minutes until set. Cool slightly before cutting.

CORN AND SAUSAGE PIZZA -- Top tomato pizza with corn kernels, spicy sausage slices, fresh parsley, mozzarella and Parmesan

CORN AND SPINACH PASTRY -- Mix ricotta cheese, cooked corn kernels, cooked chopped spinach, beaten egg and grated Parmesan. Fill phyllo sheets or any pastry with mixture and bake.

CORN AND TOMATO PASTA SAUCE -- Sauté chopped scallions, bell pepper, jalapeno chile and two cups corn kernels (fresh off cob is best) over high heat about three minutes. Add diced tomatoes (again fresh is best for this recipe), chopped cilantro and a spoonful of water. Season, then toss with pasta and top with crumbled feta cheese.

CORN ON THE COB BUTTERS -- Lime juice, paprika and butter. Minced herbs, scallions, lemon juice and butter. Basil, oregano, grated Parmesan and butter.

CORN PIE -- Add heated milk or cream and beaten eggs to grated corn, along with a little cornmeal, butter and seasonings. Bake in a greased casserole set in water, for 25 minutes at 350.

CORN PUDDING -- Scrape pulp of corn kernels off four large ears of corn into pan. Add quart of milk, three beaten eggs, finely chopped beef suet, some sugar to taste, and a few chunks of butter. Cook over low heat until mixture thickens, then transfer to buttered casserole and bake at 300 about two hours or until set.

CORN SALAD IDEAS: -- Corn kernels, sliced avocado, crab meat, chives, parsley and lime juice. -- Corn kernels or baby corn, cooked chicken, garlic, oregano, green chilies, jalapeno pepper and chili powder, tossed with a vinaigrette dressing. -- Corn kernels, fresh peas, sliced scallions, black pepper, lemon juice and a bit of oil. Serve over bed of lettuce. -- Corn kernels with spinach and red onions, tossed with yogurt spiced with cardamom, cumin and coriander. -- Corn kernels or baby corn with zucchini, hard-cooked egg, basil and thyme, tossed with white wine vinegar and olive oil.

CORN TIMBALES -- Mix cup of corn kernels with four eggs, a teaspoon of grated onion, teaspoon of salt and Tabasco. Fold in a cup of whipped heavy cream. Butter individual custard cups, fill two thirds full and bake in pan of hot water in 325 oven for 20 to 30 minutes until custard is set. Turn out and serve with a sauce, made from fresh mushrooms, sour cream and stock, heated and thickened with butter and flour, and seasoned with salt and pepper.

FRIED CORN -- Combine cup of cooked corn kernels, finely chopped onion, finely chopped celery rib, chopped coriander leaves, lightly beaten egg, tablespoon of flour, and half teaspoon of salt. Stir fry mixture in hot oil about five minutes, until golden.