It is time for that really nice onion from Vidalia, Ga. and that truly great corn from Zellwood, Fla. I thought it would be a great idea to get the readers involved in recipe development using this summer occasion. Since both of these vegetables are great in a number of ways on the grill and in the smoker, I have come up with a plan to get you, the reader directly involved. Here's the game plan. I will provide some general ideas for the possibilities of recipes using either the Vidalia onion or Zellwood corn. I will share as many of the recipes as I can in a future column. Would you like to have your own recipe for outdoor cooking? This is your chance. So, do not pooh- pooh the idea, try something out and if you like what you come up with, share it.

What about deep-fried corn on the cob?

Why wouldn't this taste wonderful? A little salt and pepper and some nice peanut oil brought up to 350 degrees and in goes the shucked corn. I would guess that you would have to put something in each end to hold the corn to eat it, as I would think it would be pretty hot right out of the deep fryer. What about the possibilities of a wooden skewer. How long does it take to fry the corn? How to serve this rare treat? These are some of the questions that should be answered in the recipe.

Can you roast corn in a flowerpot?

It would seem that since you can roast potatoes in flowerpots down in the coals of your grill, you should be able to roast corn. What a great potential recipe. What would you put on the corn? How long would it take to roast? How much and how big a clay flowerpot? Can you do it with the hole in the pot or would you need to use a pot like the cobbler flowerpot without the hole or does it matter? Should you cover the pot or leave it open? Do you shuck the corn or leave the shucks on? These are some of the questions that the recipe should answer.

Can you grill or steam fish in corn shucks?

Corn shucks have some taste value because some recipes call for the removal of the silk and the keeping of the shucks. Some people believe that the corn is sweeter when cooked in the shucks. How would fish filets or chicken breasts taste if cooked in corn shucks? Would you soak the husks in salt water first? How about other seasonings like onion powder, garlic powder or basil? How long would you cook this? How hot to get your fire? Should there be a bit of olive oil in the recipe? If so how and where or when? This could be a great recipe. Endless possibilities!

Can you stuff boned meat with Vidalia onions?

If you ask your butcher, you can have the bone removed from a fresh ham or a pork shoulder. Once this is just a solid piece of meat, all kinds of stuffing can be placed in it. What would it be like to roll a fresh ham around two or three large Vidalia onions? Could you do the same thing with a boned pork shoulder? Could this be done with a chicken? How about a turkey? If any of these things were done, how would you season them? How long would they cook? Can you do them on a rotisserie? If so, how would you do it? How would you carve these Vidalia stuffed masterpieces? What would you serve with them? The answers to these questions would go a long ways in making your recipe appealing!

Can you roast Vidalia and Zellwood Corn in tin foil on the grill?

You had better believe that you can. But, can you make a modified clambake out of it? You could add some fish, chicken, potatoes, etc? How would this be cooked? What seasonings would you add to this? How long should it cook? Would you steam it on the grill? How? Is there a way to catch the juices from this great mixture? What a great recipe that would be. A New England clambake with Vidalia onion and Zellwood corn would make my day!

I hope you have enough here to get you started on your great recipe. Remember that all great cooks had to start somewhere and this is your chance.

Per Serving

• 1 Large Vidalia Onion
• 1 Ear of Zellwood Corn
• 1 Tablespoon Real Butter
• Salt and Pepper to Taste

Preparation

1. Cut top off of onion.
   
2. Core out onion down to but not through the bottom.
   
3. Cut corn off of cob and with a spoon scrape out enough of the inside of the onion to make a "cup".
   
4. Mix corn off the cob with salt and pepper and put into cup with the butter on top.
   
5. Cook or roast covered on medium hot grill for twenty-five minutes. Enjoy!!