Summer's winding down, but there's still plenty of time to savor some York County sweet corn.

Already eaten plenty of buttery kernels straight from the cob? Here are some other ideas for enjoying the summer staple.

Charred Sweet Corn Salad


10 ears of local sweet corn (husks removed)

1 red bell pepper

1 bunch scallions

1 small red onion

2 tablespoon honey

½ cup cider vinegar

½ cup canola oil

1 tablespoon ground cumin

1 teaspoon granulated garlic

1 tablespoon chopped parsley

salt and pepper to taste


Rub corn, bell pepper and slices of red onion with a small amount of oil or spray with pan spray. Heat grill to high temperature. Place all on the grill until lightly charred but not totally black. Set aside and let cool. Cut corn off the cob, dice red bell pepper and red onion about the same size as the corn and put in a bowl.

In a separate bowl, mix scallions, honey, vinegar, oil and seasonings. Pour over the corn mixture and stir.

Serve at room temperature or chilled. Can be prepared a day before if desired.

Albright said the corn salad is great with grilled meats, chicken, seafood or fish and can also be used on salads as dressing or in wraps for sandwiches.

Bacon-Wrapped Grilled Corn


1 packet Lipton Onion soup mix

3 tablespoons mayonnaise

4 ears of corn, cleaned

4 slices thick cut bacon


Set grill for medium heat. In a small bowl, mix onion soup mix with mayonnaise. Brush corn with mix. Wrap each ear with a bacon slice. Wrap ear in foil. Place on hot grill. Cook for 25 to 30 minutes or until corn is tender and bacon is cooked, turning often.

Baked Corn


3 tablespoons butter

2 tablespoons flour

1 ½ cups milk

1 tablespoon sugar

2 cups sweet corn, drained

salt and pepper

2 eggs, beaten


Melt butter. Add flour and slowly add milk. Bring to a boil. Add corn and sugar. Season to taste with salt and pepper. Add eggs. Pour into a greased baking dish. Bake at 350 degrees for 30 minutes.

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