Sweet corn is in-season. I bought a half dozen ears from Kory Krueger (Sweet Spot Orchards) at the farmers' market today. They were 50 cents a piece. We usually eat sweet corn as corn on the cob, but tonight, I cut the kernels off one ear and added them to my recipe for bean croquettes.

I use an easy and versatile recipe for bean croquettes: First, I mash together 2 cups cooked beans (any kind), 1/2 cup onion (minced), 1 egg, 1/2 cup bread crumbs, salt and pepper to taste. (Tonight, I added corn to the bean mixture).

I like my croquettes with a little bit of texture so I mash them using a potato masher. For a smoother texture, you can put the bean mixutre through a food processor. Next, I cover the bottom of a large skillet with vegetable oil and turn the heat to medium-high. Using my hands, I shape about a 1/4 cup of the mixture into an oval-saped cake. I repeat this step with the remaining bean mixture. Finally, I cook the croquettes in the hot oil until golden brown on each side (about 3 minutes per side). They are best when served hot or warm.

Betty Izumi is an Ann Arbor mom and dietitian who blogs at Caroline's Lunchbox about her experiences preparing nutritious family meals that are made with ingredients grown and raised without harmful chemicals and sourced as close to home as possible.