The following recipes were provided by Susan Krumm, an extension agent in family and consumer sciences with K-State Research and Extension-Douglas County.

Black Bean and Corn Salsa

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1 1/2 cups fresh corn, cut from cob

1 cup canned black beans, rinsed

1 sweet red pepper, chopped

1 jalapeño pepper, seeded and finely chopped

1 clove garlic, press

2 tablespoons lime juice

2 teaspoons chopped fresh cilantro

1/4 teaspoon salt

1/4 teaspoon pepper

Cook corn in a small amount of water 4 minutes or until corn is crisp-tender; drain and cool. Combine corn and remaining ingredients. Makes 4 cups.

Chili Corn

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1/2 cup butter or margarine

1/4 cup finely chopped green pepper

2 tablespoons finely chopped pimiento

1 teaspoon salt

1/2 teaspoon chili powder

8 ears corn

Whip butter until light and fluffy. Stir in green pepper, pimiento, salt and chili powder. Place each ear of corn on heavy-duty aluminum foil; spread with butter mixture. Wrap securely, twisting ends.

Grill method: Roast directly on medium coals 10 to 15 minutes, turning once.

Oven method: Bake at 450 degrees for 25 minutes. Makes 8 servings.

Corn Curry

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3 tablespoons butter

1 1/2 to 2 cups fresh or frozen corn or whole kernel canned corn, drained

2 tablespoons chopped green pepper

2 tablespoons chopped onion

1/4 to 1/2 teaspoon curry powder

1/2 cup dairy sour cream

Salt and pepper, to taste

Melt butter in skillet. Add vegetables and curry. Cover; cook over low heat until vegetables are just tender, 8 to 10 minutes.

Stir in sour cream. Season to taste. Heat, stirring constantly. Makes 4 servings.

Cheese Corn

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2 cups frozen corn, thawed

1 cup uncooked 1-inch pieces of spaghetti

1 cup Velveeta cheese cubes

1/2 cup melted margarine

1/2 cup milk

2 tablespoons onion

Combine the corn, spaghetti, cheese cubes, margarine, milk and onion in a bowl and mix well. Pour into a 2-quart baking dish. Bake, covered, at 375 degrees for 30 minutes. Stir the mixture. Bake, uncovered, for 30 minutes longer. (May also cook in a slow cooker on low for three hours, stirring occasionally.) Makes 8 servings.