We are fortunate to live close to the Indiana border where some of the sweetest, crispest corn is grown. We buy it directly from a local farm – a dozen at a time – and freeze any leftovers to put into soups and stews.
I’ll never forget the first time I ate just-picked corn. Our friend Barb’s parents grew fresh corn on their property. We picked the corn, prepared it, and moments later it was piping hot on our plates. No salt or butter was necessary because it tasted “a-maizing” on its own!