All summer long, we indulge in local corn every which way: on the cob with butter and salt, sauteed kernels with herbs and diced tomato, or grilled to goldenness. We stand in line at state fairs for cobs dripping in butter. Street festivals find us getting sloppy with Mexican-inspired cobs covered in sour cream, cheese, and red chile.
We love it all. We plan to continue feasting as long as the farm stands have a supply, especially with our favorite variegated honey and cream hybrid. Then we plan to cut kernels from cobs and freeze them for the taste of summer all year long.
