In this season of fresh garden vegetables, one of the most popular family favorites for summer barbecues and winter canning is corn. Corn is delicious grilled in foil over hot coals with butter and salt, or frozen and used in the wintertime in chowders, stews, and countless other combinations.

One cup of corn contains 140 calories and 37.6 grams of carbohydrate. It is a good source of starch, a vital item in our daily diet. Because of its versatility, corn is used as the basis for endless other foodstuffs and products, such as popcorn, cornbread, cornstarch, corn flakes, corn oil, corn whiskey, corncob pipes, cornmeal, corn pone. CORN CHOWDER

(5 servings) 4 slices bacon, chopped 1 medium onion, chopped 1 1/2 cups diced raw potatoes 2 cups fresh corn (or 1 large can cream-style corn) 3 cups hot water 1 cup evaporated milk 3 tablespoon butter 2 1/2 teaspoons salt Dash pepper 1 teaspoon paprika

Chop onion and bacon coarsely and put into soup pot. Saute until onion is soft and bacon is cooked. Add potatoes, corn and water. Cover and simmer until potatoes are tender. Add milk, butter, salt and pepper. Reheat to boiling until chowder thickens (a little flour may be added if needed). Sprinkle with paprika and serve hot.

This chowder can be a filling and nutritious one dish meal.It contains 5 servings, 240 calories in each serving. CORN RELISH

(Makes 7 pints) 16 to 20 ears fresh corn, husked 4 cups chopped celery 1 cup chopped onion 2 cups chopped sweet red pepper 2 cups chopped green pepper 2 cups sugar 2 cups vinegar 2 tablespoons salt 1 1/2 teaspoons celery seed 1/4 cup all-purpose flour 1 1/2 tablespoon dry mustard 1 teaspoon ground turmeric

Cook corn in boiling water 5 minutes. Plunge into cold water, then drain. Cut corn from cobs. (This should yield about 8 cups.) In a large pan combine celery, onion, peppers, sugar, vinegar, 2 cups water, salt and celery seed. Bring to boil and boil uncovered for 5 minutes, stirring occasionally. Blend flour, mustard and turmeric with 1 1/2 cup cold water. Add to boiling ingredients with corn. Return to boiling. Cook and stir for 5 minutes. While still boiling, pack loosely into hot pint jars. Leave 1/2 inch at top of jar. Adjust lids. Process in boiling water bath 15 minutes (starting counting when water starts to boil).

Serve with pork, beef, veal, ham, chicken. CORN-ON-THE-COB 8 ears corn Salt Herbed butter (see below)

Remove husks from corn. Wrap each in foil, sealing at ends. Place on barbecue grill for 15 to 20 minutes or until tender. Turn often. Season with salt and one of the following herbed butters or plain butter. HERBED BUTTERS

Soften 1/2 cup butter or margarine and add: 2 tablespoons finely minced onion, or 2 teaspoons curry powder, or 1/2 clove garlic, minced, or 1 teaspoon prepared horseradish and dash of pepper, or 2 tablespoons grated parmesan cheese.