As I drive down the many country roads in Monroe County, I watch the growth of corn and see how plentiful the crops are on the different farms that line the roadways.

I enjoy corn all year long and the many ways to cook it, which keep me coming back for more.

Today I wanted to share a few recipes and staples I use when serving a corn dish at home. You will enjoy the versatility - and the low cost - in serving these delights. Remember, we always want to keep it simple and tasty!

I have my favorite corn recipes I presented, but the web has many to choose and change for different occasions. When we eat salad, we feel those wholesome vibes, we feel nourished, and we feel grateful for all of the veggies, plants, and other foods that have gone into the creation.

With this, I could not agree more!

Jacqueline Iannazzo-Corser is a contributing writer to The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House, Culinary Specialist at the Opportunity Center at the Arthur Lesow Community Center, and an adjunct professor of culinary arts at Monroe County Community College. She can be reached at jcorser@monroeccc.edu.

Note: I use the white cheddar when I make this dish but feel free to use cheese of your choice that you enjoy.

Note: You may top these beauties with sour cream, bacon, and purple onions.

Note: Serve Garlic bread, a crispy salad which will complete your meal.

Corn, Bean, and Tomato Salad