Prepare Most of Summer's Sweet Treat: Delicious Corn

Sweet corn is an irresistible veggie in the summer and a nice fiber source. Ideally, after it's selected, you want to eat it as quickly as possible, but you can store maize for up to a week — keep the husks on and refrigerate in bags made of products, according to "Medical Xpress".

There's nothing quite like biting into fresh corn on the cob, but you can turn this "fruit" of summer from side dish into a main dish. For a do-ahead time saver, prepare the corn in advance: Discard the husks, cut off the kernels with a serrated knife, and store the shucked kernels in an airtight container until ready to use.

Corn combines well with super foods such as beans and greens and gives ingredients such as this delicious take on 'falafel' a naturally sweet taste.

Corn & Chickpea 'Falafel'

1 15-ounce can chickpeas, drained and well rinsed

2 cups corn kernels

1 cup parsley

4 scallions

1/3 cup all-purpose flour

1 teaspoon baking powder

2 tablespoons tahini paste

1/4 cup olive oil, pided

8 cups baby greens

Place the chickpeas in a food processor and pulse until finely chopped, and then transfer to a bowl. Fold in the corn kernels. Chop the parsley and scallions, and add to the bowl. Add in the flour and baking powder. Mix well until a heavy, thick and wet mixture forms, and then stir in the tahini.

Using your hands, make 16 patties of about three tablespoons each.

Heat half the olive oil in a large skillet and add half the patties. Cook for four to five minutes until well browned and crisp, turning occasionally. Transfer to a paper towel to drain. Repeat with the remaining oil and patties.

Serve over the greens.