We wait for it all year. The off-season, grocery store variety just doesn’t cut it. When corn season rolls around, it always feels like Christmas in July. It’s easy to see what sets the fresh stuff apart. The ears are firm. They’re sweetly scented and when you pull the husk back for a closer inspection, the golden or sometimes white kernels sparkle and gleam like little gems of the earth.
When it comes to corn on the cob, it must be said that I’m a bit of a snob. There is nothing like fresh, local, summer corn. It’s a delicacy that only sticks around for a few short weeks. If you happen to be on Nantucket when the corn reaches its peak, there’s no place better to procure it than from Bartlett’s Farm. Once July arrives, every visit to the farm is an occasion to see if the corn is “in.” Sometimes, if you’re lucky, it arrives a little early. Whenever it shows up, I try to be there.
Here is the easiest and most delicious way to serve corn on the cob:
Corn on the Cob
12 ears of fresh, local corn on the cob, husked
1 large pot of boiling water, lightly salted
1 stick of butter
Drop the corn into the pot and let it cook for about 9 minutes. Promptly remove corn and place on a large serving platter. Serve with butter and salt on the side, so each diner can add it to suit their taste. Sometimes, it’s handy to be prepared with dental floss for afterwards. Corn has so many wonderful attributes: it’s delicious and crunchy and sweet. However, it can also occasionally get stuck in your teeth. Still, as far as I’m concerned, it’s worth it.
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