Around this time of year we meet a couple of things that have been much anticipated.

One of them is good, the other not so much.

Hurricane season, of course, officially commenced on June 1, and for the next several months we along the Alabama coast will keep a nervous eye on the tropics.

The second doesn’t have a date certain like hurricane season, but hungry Alabamians keep an anxious eye on local vegetable stands for the arrival of sweet corn.

Yep, the undisputed monarchs of the summer vegetable season are back, and not a minute too soon. Silver King and Silver Queen corn are back in the market.

What, you ask, makes these two varieties of sweet corn so much better than their yellow counterparts? Beats me.

There may be sweeter varieties available, but for my money Silver King and Silver Queen are still the best.

I herald their return with my annual primer on how to buy, store and cook up these welcome visitors.

First off, they are best when picked fresh and eaten with a minimal amount of preparation. Silver King and Silver Queen are both so good you don’t haver to fiddle with it too much.

It also desirable to get it early in the morning, preferably right after it has been picked. This step slows the transformation of sugar into starch.

Keep the corn chilled until you can process it. I was taught by seasoned field hands to pack the corn in ice right after it is purchased.

An ice chest works well for this purpose. And keep it chilled until you are ready to remove it from the cob or eat it whole.

I think the best way and tastiest way to eat it is to place it in the microwave for a just a few seconds. Clean and shuck the corn, wrap it in plastic wrap and zap it in the microwave for about a minute.

Not much more than a minute because you want to retain that crunch that comes from fresh corn. Trust me on this.

Adorn with fresh butter, salt and pepper and that’s all you need.

That’s my preferred method of enjoying fresh corn. But it can also be used in a host of easy recipes.

This recipe has been my collection a long, long time. I’m not sure where it came. I’ve eaten it often and thoroughly enjoy it.

Corn Maque Choux

8 to 10 servings

• 3 slices bacon 
• 1 tablespoon unsalted butter 
• 1 cup diced red bell pepper 
• ¾ cup diced red onion 
• ¾ cup diced celery 
• 4 cups fresh corn kernels (about 8 ears) 
• 2 cloves garlic, sliced 
• ¾ cup heavy whipping cream 
• ¾ teaspoon kosher salt, plus more to taste 
• ½ teaspoon ground black pepper, plus more to taste 
• ¼ teaspoon cayenne pepper 

In a large skillet, cook bacon over medium-high heat until crisp, 7 to 8 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in skillet.

Add butter to drippings, and heat over medium heat until butter is melted. Add bell pepper, onion, and celery; cook, stirring occasionally, for 4-5 minutes. Add corn and garlic, and cook, stirring frequently, until vegetables are tender, 5-6 minutes.

Add cream, salt, black pepper, and cayenne; cook, stirring frequently, until cream has reduced slightly.

Crumble bacon and stir into corn mixture. Season to taste with salt and pepper.

Here is a fine recipe I stole from the folks Southern Living that uses both corn and fresh shrimp.

Skillet Corn with Shrimp and Sausage

4 servings

• 3 tablespoons unsalted butter 
• 6 cups fresh corn kernels (from about 8 large ears) 
• 1 cup chopped sweet onion (from 1 small onion) 
• 4 ounces cream cheese, softened 
• 1/2 cup half-and-half 
• 1 teaspoon black pepper 
• 1 3/4 teaspoons kosher salt, divided 
• 2 tablespoons chopped fresh chives plus more for garnish 
• 1 teaspoon olive oil 
• 8 ounces hickory-smoked sausage, cut into 1/4-inch slices 
• 1 pound medium-size peeled, deveined raw shrimp 
• 1 tablespoon chopped fresh flat-leaf parsley 

Melt butter in a large skillet over medium-high. Add corn and onion; cook, stirring occasionally, until tender, 8 minutes.

Stir in cream cheese, half-and-half, pepper, and 1 teaspoon of the salt. Cook, stirring constantly, until cream cheese melts, 2 minutes. Stir in chives. Remove pan from heat; cover to keep warm.

Heat oil in a separate large skillet over medium-high. Add sausage; cook, stirring occasionally, until browned, 6 minutes.

Drain on paper towels, reserving drippings in pan. Sprinkle shrimp with remaining 3/4 teaspoon salt. Add to pan; cook over medium-high, stirring occasionally, until shrimp turn pink, 3 minutes.

Serve corn topped with sausage, shrimp, chives and parsley.

If you’re looking for a departure from the typical corn on the cob or fried corn recipe, how about this refreshing summer salad I stole from the folks at the From Food Network. It goes great with barbecue or any other spicy main dish and will remind you of what summer is all about.

Summer Corn Salad

4 servings

• 5 ears corn, boiled or grilled 
• 1 tomato, seeded and diced 
• 1 red onion, chopped 
• 1 green bell pepper, diced 
• 1 lime, juiced 
• 3 tablespoons olive oil 
• Fresh cilantro, to taste 
• Salt and pepper, to taste 

Remove kernels with paring knife and place in large bowl. Add tomato, onion, and green pepper.

Toss to combine. Add lime juice and olive oil. Snip in cilantro and season with salt and pepper. Serve.