Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition.

TIP Keep corn refrigerated until you are ready to use it.

Fresh corn is sweetest when it is just picked. Even a day later, much of the corn's natural sugars are converted to starch, so buy it as close to the field and your dinnertime as you can.

All recipes make 4 servings.



2 teaspoons sesame oil

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1 teaspoon minced ginger

Kernels from 2 ears corn

1/2 pound snow peas

2 teaspoons lower-sodium

soy sauce

1 teaspoon rice vinegar

1. Heat oil in a large, nonstick skillet over medium high. Add the ginger and cook, stirring, 30seconds. Add the corn and cook, stirring occasionally, 3minutes; add the snow peas and cook, stirring, 1 minute, until the pods are brightly colored and crisp-tender.

2. Remove pan from heat; stir in the soy sauce and vinegar, and serve. 

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Nutritional analysis per serving 107 calories, 4 g protein, 18 g carbohydrates, 3 g fiber, 3 g fat, 0 g saturated fat, 94 mg sodium



Add a pinch of cayenne to the butter mixture to make it spicy.

4 tablespoons salted butter, softened at room temperature

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1/2 teaspoon lime juice

1/2 teaspoon lime zest

1/4 teaspoon chili powder

4 ears corn

1. Heat grill to medium heat. Coat rack with cooking spray.

2. Combine butter, lime juice, lime zest and chili powder in a small bowl; refrigerate.

3. Place corn on grill; cover and cook, turning occasionally, until lightly charred, 7 to 8 minutes. Serve the corn topped with the chili-lime butter.

Nutritional analysis per serving 174 calories, 5 g protein, 27 g carbohydrates, 4 g fiber, 7 g fat, 4 g saturated fat, 75 mg sodium



Serve with grilled chicken, steak and fish.

1 tablespoon canola oil

1 cup chopped sweet onion (such as Vidalia)

1 red pepper, diced

Kernels from 2 ears corn

2 teaspoons balsamic vinegar

1/4 teaspoon salt

2 tablespoons fresh parsley, chopped

1. Heat the oil in a nonstick pan over medium high. Add the onion and cook, stirring, 3 to 4 minutes, or until somewhat softened. Add the red pepper and corn, and cook until the red pepper is crisp-tender, about 4 minutes.

2. Remove from heat and stir in the vinegar, salt and parsley. Serve.

Nutritional analysis per serving 121 calories, 3 g protein, 20 g carbohydrates, 3 g fiber, 5g fat, 1 g saturated fat, 160 mg sodium