This organic Ultraviolet sweet corn is grown locally, and every ear reveals a small spectacle: kernels scattered in purple, pink, and white down every row, no two ears quite alike. Most colorful vegetables lose their color in the pot. This ultraviolet sweet corn keeps its violet, staying vivid through boiling, blanching, and grilling, thanks to anthocyanins, the same natural pigments that color blueberries.

Underneath the spectacle it is a sweet corn with plump, juicy kernels, here for a short run at the height of summer into early fall. Boil the ears briefly, grill them in the husk, or cut the kernels raw into salads and salsas, where the color does as much work as the sweetness. It pairs especially well with butter, lime, cotija, and basil.