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For some folks around here, an earmark of summer is local corn on the cob.

Well, homegrown corn is now on local stands and is expected to be picked into October.

Area farms report good harvests and are already picking the ripe ears daily, especially the butter and sugar varieties.

White varieties, like Silver Queen, are expected to hit some stands about mid-August.

While there are newer varieties bred to stay fresher longer, fresh-picked provides the best flavor when it comes to corn, said Cynthia Cook Charpentier of Cook's Valley Farm, which offers newer "sugar-enhanced, all yellow varieties" this season. Her brother, Warren Cook, who determines and plants the varieties on the Wrentham farm, said the newer type is bred to keep the sugars from turning to starch longer than the standard variety. They also offer the traditional butter and sugar corn and next month, the Silver Queen variety.

Growers report a good season...so far.

"We'd like a little rain, but we're keeping up with irrigation," reported Dave Flint of Flint Farm in Mansfield, where butter and sugar corn have been available for about two weeks.

A summer cookout tradition, there are also different ways to serve up the summer sensation.

Cook Charpentier suggested husking the corn, then steaming or boiling the ears just until there is the smell of corn, or about 5 to 10 minutes. Corn can also be prepared in the microwave or in the husk on the grill.

The kernels on leftover corn-on-the-cob can be cut off for use in corn bread, soups and chowders, among other dishes.

Cook Charpentier offers a couple of her favorite recipes:

CORN AND TOMATO SOUP

A spicy summertime soup. A great way to use leftover corn or excess tomatoes. This soup can be frozen for a quick meal later. Serve with corn bread.

1 onion, chopped 2 cups corn kernels

2 Tbsp. butter

2 cups chopped tomatoes

season with hot pepper to taste

Sauté onion in butter until wilted. In large saucepan, combine corn, tomatoes and onion. Bring to boil then cook over low to medium heat for 20-30 minutes. Add chopped hot pepper to taste. Serves 4-6.

HEARTY CORNBREAD

This cornbread has corn kernels mixed in to make it extra hearty. Charpentier sometimes replaces the shortening with an equal amount of plain non-fat yogurt for a lighter taste. One can also substitute frozen or canned corn for fresh corn kernels. A little hot pepper added to the batter gives it a Southwestern taste.

1 cup cornmeal

1 cup flour

2 tsp. baking powder

1 Tbsp honey

1 tsp salt

1/2 tsp. Baking soda

1/4 cup shortening

1 1/2 cup milk or buttermilk

2 eggs

3/4 cup of fresh corn kernels

Mix together all ingredients except corn kernels. Fold in corn kernels after the batter has been mixed. Pour batter into greased 9-inch square baking pan. Bake in 450 preheated oven for 25 minutes or until golden brown. Cut and serve warm. Serves 12.

Where you can pick your own corn:

Here are some local stands where you can pick up homegrown corn.

E Cook’s Valley Farm, 2200 West St., Wrentham. Open 10 a.m. to 6 p.m. daily. Butter & sugar; Silver Queen and sugar-enhanced yellow varieties to be available in mid-August. 508-883-6709.

E Jane & Paul’s Farm, 33 Fruit St., Norfolk. Open daily 9 a.m. to 7 p.m. Sweet butter corn; $6.50 a dozen. 508-528-0812.

E Fine Farms Corn Crib, Route 118, Rehoboth. Open noon to 6 p.m. weekdays; weekends 10 a.m. to 6 p.m. Butter & sugar. White variety will be available within a couple of weeks. 508-226-0616.

E Flint Farm, 789 East St., Mansfield. Open 9 a.m. to 6 p.m. daily. Butter & sugar; $6 a dozen. 508-337-6473.

E Four Town Farm, 90 George St., Seekonk. Open weekdays 9 a.m. to 6:30 p.m.; weekends 9 a.m. to 6 p.m. Butter & sugar; $6 a dozen. 508-336-5587.