This is one woman who cannot feel sad for a particular lost, wandering gentleman in Central Mexico.

No, you didn’t miss this bit of news, because it happened some 10,000 years ago! According to food lore, this fellow and his kernels of corn planted accidentally or on purpose as he wandered through Mexico, is apparently the first corn identified by archeologists. So I have to celebrate this nomad because otherwise, I’d never know the delight of fresh, sweet Maine corn.

Every summer, Peter and I watch with bated breath for the sign to go up at our neighborhood farm stand and treat ourselves to a decadent meal that's easy-peasy to prepare: steamed corn on the cob (and lots of it) and a perfectly chilled glass of white wine. Summer in Maine is delicious!
Ready for a little corn-y trivia?

~ One bushel of corn yields about 33 pounds of sweetener, 32 pounds of starch, or 2 1/2 gallons of ethanol fuel
~ Mexico's per capita corn consumption is around 400 pounds, the U.S. is about 160 pounds and India is just 15 pounds.
~ According to the Agricultural Council of America, U.S. farmers grow about 41 percent of the world's corn and in 2007 the largest producing states were Iowa, Illinois, Minnesota, Nebraska and Indiana.
~ Prior to mechanical combines for harvesting corn, a farmer could harvest about 100 bushes of corn in a nine-hour day. Modern equipment can harvest 900 bushes of corn per hour or 100 bushels in under seven minutes.

When selecting fresh corn on the cob, look for tight husks, a moist stem where it was cut from the stalk, and silk showing at the top – it should be soft – not dry and crumbly. Corn tastes best if used right away, as it loses up to 40 percent of its sugar content after six hours at room temperature. (The sugar is converted to starch.) Corn is a good source of vitamins A and C and one small ear comes in with about 70 calories “B.B.” (before butter!)

Corn salsa

Delicious served with lime-flavored tortilla chips.

2 cups cooked fresh corn kernels
2 large tomatoes, diced
1 jalapeño pepper, seeded and diced
4 green onions, diced
1/2 cup diced red onion
1/3 cup chopped fresh parsley
1/4 cup diced red bell pepper
1 (4 1/2 oz.) can chopped green chiles, undrained
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
2 Tbsp. fresh lime juice
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
Salt to taste

Combine all ingredients in a large bowl and toss gently. Cover and chill in the refrigerator for at least 2 hours. Best served at room temperature. Yield: about five cups.

Savory summer corn pudding

A delicious side dish for grilled chicken or pork.

8 Tbsp. (one stick) butter
5 cups fresh corn kernels (uncooked)
1 medium white onion, peeled and diced
5 large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup part-skim ricotta cheese
2 Tbsp. chopped fresh basil
2 Tbsp. chopped fresh parsley
1 Tbsp. sugar
1 1/2 tsp. salt
3/4 tsp. freshly ground black pepper
1 cup grated sharp cheddar cheese, divided use

Melt butter in a large skillet set over medium-high heat. Add corn and onion and sauté for 4-5 minutes stirring often. Cool slightly. In a large bowl, combine eggs, milk and half-and-half, whisking to combine. Slowly whisk in cornmeal; add ricotta cheese and whisk again. Add basil, parsley, sugar, salt, pepper, corn mixture and 3/4 cup of cheese. Pour pudding into a 2 1/2 quart casserole dish coated with non-stick spray. Sprinkle top with remaining 1/4 cup cheese. Place casserole in a water bath. (Set casserole in another larger pan and fill about 1/2 way up the sides of the dish with hot water.) Bake in a preheated 375 F oven for 40-45 minutes. Test by inserting a paring knife in the center; it should come out clean. Serve warm. Yield: eight servings.

Corn fritters

This recipe can actually become the perfect light lunch by serving the fritters over a dressed salad of baby greens, chopped tomatoes and some crumbled feta.

1/2 cup all-purpose flour
1/4 tsp. salt
3/4 tsp. baking powder
1/2 tsp. ground cumin
1 large egg
1/4 cup whole milk
1 Tbsp. unsalted butter, melted
3 Tbsp. vegetable oil
1 1/2 cups fresh corn kernels (two to three medium ears)
1/4 cup finely chopped green onions

Combine flour, salt, baking powder and cumin in a medium bowl. Set aside. Whisk together egg, milk and butter in a small bowl. Combine egg mixture with flour mixture stirring just until blended. Cover; let stand 30 minutes.

Heat oil in a large nonstick skillet set over medium-high heat. Fold corn and green onions into batter. When oil is hot, spoon batter into pan (about 2 Tbsp. per fritter) and cook 3-4 minutes per side or until golden brown. Yield: four servings.

Corn and zucchini salad with orzo

I make this salad often during corn season and like to serve it as a side with burgers.

6 medium zucchini, diced
Salt and freshly ground black pepper
1 lb. orzo (rice shaped pasta)
4 Tbsp. extra-virgin olive oil, divided use
5 cups corn kernels (six to seven medium ears)
1 small red onion, peeled and diced
1 jalapeño, seeded and diced
1 can (2.25 oz.) sliced black olives, drained
1 Tbsp. lemon zest, plus 1/4 cup fresh lemon juice
1 cup fresh basil leaves, torn
2 cups crumbled feta cheese

Place zucchini in a colander; sprinkle with salt and toss to coat. Let stand 20 minutes. Meanwhile, cook orzo according to package directions. Drain and rinse well under cold water; drain again and transfer to a large bowl. Heat 1 Tbsp. olive oil in a large skillet set over medium heat. Add corn and cook, stirring occasionally, for 3-4 minutes or until tender. Add to orzo along with zucchini, the remaining 3 Tbsp. oil, onion, jalapeño, black olives, lemon zest and lemon juice; season with salt and pepper. Stir in basil and feta. Cover and refrigerate up to two days. Yield: six servings.

Paula Anderson is a freelance journalist specializing in food, entertaining and nutrition. She writes for several newspapers, as well as Maine Food & Lifestyle Magazine. She divides her time between Scarborough and Big Pine Key, Fla., where she lives with her husband Peter and their kitty Mina. Correspondence can be addressed to her at the Boothbay Register, P.O. Box 357, Boothbay Harbor, ME 04538 or the Wiscasset Newspaper, P.O. Box 429, Wiscasset, ME 04578. You can also write to her directly via email at pander@maine.rr.com.