This is it, the month of corn in Michigan.  If you are making the rounds of farmer’s markets, you are becoming familiar with this sight, piles of hand-picked corn on the cob.  The variety pictured here is cleverly named “Peaches and Cream” for its yellow and cream-colored kernels and sweet and savory flavor.  This pile was grown at Ter Avest Farms in Hudsonville, one of many local farms with goods for sale at the Fulton Street Farmers Market.  According to the Department of Agriculture, Michigan has about 10 million acres of farmland with more than 90% of it owned by families or individuals.  Ter Avest growers expect corn to be abundant in August, along with beets, tomatoes, cucumbers, beans and a variety of greens.  This weekend, look for eggplant to join that list.  On the way out are those juicy cherries and blueberries.  Get ‘em while they last!  Here’s a corn quickie from Martha Stewart for your grill: 

• 4 ears shucked corn
• 1/2 lime
• 1 teaspoon chili powder
• 1 1/4 teaspoons coarse salt

Directions 

1.  Grill corn over high heat, turning until lightly blackened in places and kernels are just tender when pressed, about 12 minutes.

2.  Cut each ear into 4 pieces.  Transfer to a sturdy, medium-size paper bag and squeeze lime over corn.  Sprinkle with chili powder and coasrse salt.  Close bag and shake to coat.  Serve immediately from the bag or in a bowl.