Fresh Corn Cut from the Cob

There is a window in July and August when corn needs nothing from you. The ears are fat and heavy, the kernels so sweet they taste like dessert. Your job is to recognize that moment and get out of the way.

I learned this from farmers who would eat corn raw, standing in the field. If it is good enough to eat straight from the stalk, why would you boil it into submission? A few minutes in butter, a pinch of salt. That is the whole recipe.

Every meal is a meaningful choice. When you buy corn from a farmer who picked it that morning, you are supporting a way of growing food that makes sense. The flavor is your reward, but the connection matters too. Know your farmers. Ask when the corn was picked. They will tell you, and they will be proud to.