Fresh local organic sweet corn, harvested at peak ripeness with tight, bright green husks and plump, milky kernels. Each strand of corn silk is actually an elongated stigma, one per kernel, meant to catch pollen; a fully filled-out ear means most of those silks were successfully pollinated. Sweet corn is bred to convert less of its sugar into starch after harvest than field corn varieties, which is why freshness matters so much: the sooner it's cooked after picking, the sweeter it tastes. Boiling or steaming for just a few minutes is enough to cook it through, and grilling in the husk adds a light char while keeping the kernels juicy. Kernels also cut off the cob easily for salads, salsas, or chowder. Pairs well with butter, lime, cilantro, cotija, and chili powder.