Summer is my favorite time of year. I love the heat, I love the humidity, and I especially love the fresh fruits and vegetables of the season. The first tomato crop peaks, the first of the peaches appear, and those wonderfully sweet ears of corn ripen as the solstice arrives.

The hackneyed saying that the best way to cook corn is to have a pot of hot water in the cornfield is not just an old wives’ tale: the sugar really does start breaking down as soon as corn is picked. If you don’t live near a cornfield, you will be better off buying corn from chilled bins in your supermarket. I usually buy a bushel or 2 of corn, quickly blanch the ears, cut the kernels off, and freeze them in plastic bags—one of the few foods I put away in a fairly natural state for use later. I am especially fond of the sweet corn varieties such as Silver Queen and How Sweet It Is, which, when truly fresh, need only be warmed through. I might put up some corn relish as well, but most of the corn that I eat is in season and on the cob.

To cook corn on the cob, bring a large pot of water to a rolling boil, drop in the corn, cover the pot, and turn off the heat until ready to serve. It will be ready to eat in a few minutes and will not overcook.