Start summer right with corn

For the corn lover who yearns for the aroma of fresh corn-on-the-cob and the crunch of its kernels year-round, here are a couple of recipes easily made with supersweet corn available now to start the season of summer feasting.

Supersweet corn grown in Florida, Georgia and California is at its peak May through June. Supersweet corn has more sugar than traditional sweet corn varieties and keeps its flavor for up to two weeks after harvest if it's well stored.

Refrigerate corn immediately after taking it home. Then, to keep it at its freshest, remove the husks and place the ears in plastic bags before chilling. When refrigerated, corn will stay fresh for about four days.

Supersweet corn comes in three colors: yellow, white and bi-color. What to look for when choosing your corn: Good-quality ears have fresh green husks with light-brown silk ends.

GRILLED SUPERSWEET CORN AND SHRIMP RISOTTO

(Preparation 10 minutes, cooking time about 30 minutes)

5 ears supersweet corn, husked

6 cups low-sodium chicken broth

1 1/2 pounds shrimp, shelled and deveined (about 20 large)

1 teaspoon grated lemon or orange rind

1/4 teaspoon salt

1/8 teaspoon ground black pepper

4 tablespoons butter ( 1/2 stick)

2 cups chopped onion (1 large)

1 leek (white part only), quartered lengthwise and sliced (about 1/2 cup)

3 cups Arborio or short-grain rice

1 cup white wine or chicken stock

1/2 cup thinly sliced scallion (green onion)

1 tablespoon chopped fresh basil

1 tablespoon sliced chives

Preheat grill or oven to 425 F. Grill or roast corn until golden, about 12 minutes; set aside to cool. Cut kernels from 3 of the ears (making about 2 1/4 cups). Cut remaining 2 ears crosswise in 2-inch pieces; reserve.

Meanwhile, in a medium saucepan over high heat, bring broth to a boil; reduce heat to low to keep broth warm.