Although the abundant crop of sweet corn is delayed a bit in some areas because of the wet spring, don't let that stop you from enjoying fresh corn on the cob.

Some corn has arrived at farmers markets — keep watch at the markets near you.

There are lots of good recipes for preparing fresh corn. One of the best is grilling corn on the cob in its husk. Simply throw the ears on the grill in one layer and cover. The corn steams in its husk and picks up a mild smokiness from the grill.

This is a classic recipe for corn pudding, but adding buttermilk instead of milk makes a short of cheesy curd that clings to the corn kernels in the finished dish. The smoky, slightly sweet flavor of ancho chile powder is perfect with corn.<b>10 ears corn4 eggs1½ cups buttermilk1/2 cup unbleached all-purpose flour4 tablespoons unsalted butter, melted2 teaspoons ancho chile powder1½ teaspoons salt </b>Preheat oven to 350 degrees. Butter a 2-quart casserole dish.Cut kernels off corn and place in a large bowl. Add remaining ingredients and stir to combine well. Pour into prepared dish and bake 40 minutes, or until puffed and golden. Serve hot.Makes 6 to 8 servings.<B><I>From “The Animal Farm Buttermilk Cookbook” by Diane St. Clair</I></B>

<B>12 ears corn, with husks1 stick unsalted butter, at room temperature4 teaspoons chili powder2 garlic cloves, finely chopped1 tablespoon honey1/2 cup finely chopped cilantro1/2 teaspoon kosher salt1/2 teaspoon black pepper </B>Preheat grill. Place corn ears in their husks over low-burning coals (or over low heat on a gas grill) and cover the grill. Cook corn, turning occasionally, until it is tender, 35 to 45 minutes. Transfer corn (still in husks) to a serving platter.Meanwhile, heat 2 tablespoons butter in a small heavy skillet over medium heat until it is melted. Stir in chili powder and garlic and cook, stirring constantly, until garlic is golden and chili powder is fragrant, less than 1 minute.Transfer chili powder mixture to a food processor, then add honey, cilantro, remaining 6 tablespoons butter, salt and pepper, and pulse to combine. Transfer chili-cilantro butter to a bowl and serve with corn. Makes 12 servings.<B><I>From “The Farm” by Ian Knauer</I></B>

<B>4 ears corn2 bell peppers, green or red, seeded and diced2 celery stalks, finely sliced1 red chile, seeded and sliced1 onion, peeled and sliced2 cups white wine vinegar1 cup granulated sugar2 teaspoons sea salt2 teaspoons mustard powder½ teaspoon ground turmeric </B>Strip kernels from corn cobs using a sharp knife. Blanch them in a saucepan of boiling water for 2 minutes, then drain well.Put corn and other ingredients in a saucepan, bring to a boil, and stir. Simmer gently, stirring, for 15 to 20 minutes. Check seasoning, then spoon into warmed sterilized jars, leaving ¼-inch head space.The relish should be a spoonable consistency and wetter than a chutney. Cover, seal with non-metallic or vinegar-proof lids, and heat-process for 5 minutes, then label. Once opened, store jars in refrigerator. Makes 2 large jars.<B><I>From “Vegetables Please” by Carolyn Humphries</I></B>