Once upon a time the only good sweet corn was fresh picked, within the last few hours before eating. I remember driving across this great land in our RV keeping an eye open for stands or trucks with a pile of corn ears for sale. If we found some that was fresh we'd have it for supper that very night, after cutting off the end with the worm.
The good folks at the Ag. Research Service modified sweet corn so it stays sweet for some days after picking. Now supermarket sweet corn is sweetly edible, the roadside search is ended, and the worm is mostly a memory.
The supper hour approaches and it will be time for me to go do a couple of chores that are a part of our favorite summer meal. Shucking the corn and rubbing some seasoning on the ribeye after lighting the gas-fired grill.
Grilled steak and microwaved sweet corn is our go-to summer supper, as long as the market corn stays tasty. It dirties very few dishes, keeps the heat of cooking outdoors, tastes great, and includes significant fiber and nutrients.
We eat it on our screened back porch, which looks into our dense-in-summer aspen forest. We enjoy the view, sometimes see animals and swat no flying insects while enjoying the clean mountain air and the news on TV.
