In the Northeast, there are still several weeks left in corn season, but time is running out quickly.
Try to eat corn the day you buy it. Also, like most fruits and vegetables, there’s a good chance that corn bought at a farm stand or farmers’ market will be fresher than corn bought at a supermarket.
The way I cook corn is very basic. While bringing a large pot of water to a boil, I shuck the ears of corn. After the water boils, I turn off the heat, place the corn in the water and cover the pot. I leave the corn in the hot water for about six to eight minutes, or until the kernels just start to soften.
I eat fresh corn plain in order to best enjoy its sweetness, but flavor ideas are plentiful. Try—alone or in combination—butter, olive oil, kosher or sea salt, fresh ground pepper, paprika, lime juice, lemon juice, minced basil and minced parsley.