By HELEN W. SMITH

By HELEN W. SMITH Extension Agent, Home Economics A favorite food of summer is fresh corn on the cob. And when cut from the cob, the possibilities for corn are endless. The key to success with any com . recipe is using the freshest com possible. The less time between the garden and the table, the better. When buying corn, select ears with snug, green husks and tender, milky pods. One kernel, gently punctured, can tell the story. If a milky juice flows out, the com is young and sweet. If the juice is thick and starchy, the com is older and will be less flavorful. If you must store com, buy it in the husks; then store in the refrigerator. This wiMielp prevent the sugar in com from turning to starch and tasting pasty, rather than sweet. Marinated Com Salad 1 3/4 cups yellow com cut from cah (about 4 ears) 1/4 cup water 1/2 small green pepper, cut int 1/2-inch strips 1/2 cup chopped celery 2 tablespoons thinly sliced green onions 1 tablespoon chopped pimiento 1 tablespoon chopped fresh parsley

3 tablespoons vegetable oil 1 tablespoons cider vinegar 1/2 teaspoon dry mustard 1/2 teaspoon salt 1/8 teaspoon pepper Combine com and water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 7 to 8 minutes or just until com is tender. Drain. Combine com, green pepper, and next 4 ingredients. Set aside. Combine oil and remaining ingre' (bents fh a jar; cover tightly, and shake virgorously. Combine marinade and com mixture; cover and chill at least 4 hours. Yield: 4 to 6 servings. Corn Relish » 1 cup vinegar 1/2 cup sugar 11/2 teaspoons mustard seeds 1/2 teaspoon salt 3 1/2 cups cooked fresh com cut from cob 1/2 cup chopped green pepper 1/2 cup diced pimiento 1/4 cup chopped celery 1/4 cup chopped onion 1 small clove garlic, minced Combine first 4 ingredients in a Dutch oven; boil 2 minutes, stirring to dissolve sugar.. Add remaining ingredients to sugar mixture, and boil 3 minutes. Cool. Store'in refrigerator in an airtight container. Yield: 31/2 to 4 cups.