For the following use a 12 oz. can of drained kernel corn or 1 1/2 cups frozen corn.  Each recipe serves 4.

Skillet Ratatouille
In a large frying pan, sauté 2 crushed garlic cloves and 1 large chopped onion in 1 tbsp. olive oil.  Add a 28 oz. can of drained tomatoes, 2 sliced zucchini, corn and 1 tsp. Italian seasoning.  Simmer, covered for 10 min.  Stir often.

Balsamic Buttered Corn
Heat corn.  Stir in 2 tsp. each of butter and balsamic vinegar.

Fiery Chili
Heat corn with 1/4 cup water and 1/4 tsp crushed dried chilies until hot.  Then, stir in 1/2 cup sour cream.

Vegetable Medley
Sauté 1 crushed garlic clove in 1 tbsp. butter.  Add 2 coarsely chopped tomatoes, 1 sliced zucchini, corn and pinch of dried basil.  Heat.

Caesar Toss
Heat corn.  Stir in 3 tbsp. creamy Caesar salad dressing and 2 sliced whole green onions.  Serve with steak or burgers.

French Parsley
Melt 1 tbsp. butter over med. low heat.  Add 2 large crushed garlic cloves and 1/4 cup finely chopped parsley.  Stir frequently for 3 min.  Add corn and stir until hot.

Fast curry
Heat 1 tsp. butter in a frying pan.  Add corn, 1 tsp. curry powder and 1/8 tsp. cayenne pepper.  Stir constantly until hot.