Fresh local bi-color sweet corn, with plump ears packed full of both yellow and white kernels. Bi-color varieties come from cross-pollinating yellow and white sweet corn lines in the same field, which is why each ear turns up a mix of both colors rather than a single hue, typically with yellow making up the majority since it's the dominant gene. Kernel color has no bearing on flavor. Sweetness comes down to the variety and how recently it was picked, since the sugars in freshly harvested corn begin converting to starch soon after the ear leaves the stalk, which is why locally grown corn picked at peak season tends to taste noticeably sweeter than corn that has traveled further. The kernels are tender enough to eat raw off the cob, shaved into a salad or salsa, and hold up well to grilling, boiling, or roasting with the husk still on. Husk and grill whole, or strip the kernels for a quick sauté with butter and herbs.