It seems there is corn on the cob in the stores practically year round now. But it started appearing in earnest a month or so ago, product of the States. In the past I don’t recall being overly concerned about country of origin of corn but something got me putting that corn back after I had picked it up: didn’t even give it a small peel back and sniff; it just didn’t feel right. Local corn became available last week. It was headed for my grocery cart as soon as I touched it but it also got the peel and peek and sniff endorsement, out of habit, out of pleasure. Corn whiskers tickle.
The never-fail method of cooking: Put shucked corn in a saucepan and cover with cold water. Bring just to boil. Remove from heat and cover. Leave for ten minutes. Butter, salt, enjoy.