I just fixed me a steak, with fried okra, corn on the cob (microwaved) and sliced tomatoes (Campari). I haven’t had really sweet corn yet, this year. But I have had some good sweet corn.

I normally cut the ends off of each ear, leaving the corn in its husk. I might take off some of the outer layers of husk. I then put the ears in the microwave and set cooking time for 5 minutes.

The corn steams within its own husk. When it is cooked, I take one ear out, at a time, and turn the sprayer on my sink faucet. The corn is really hot, so I need the cold water spray to be able to handle it while I shuck the husk and then pull the silks off.

I then add some salt and some margarine or butter.

Last year, I was able to get corn on the cob late into the year at the Farmer’s Market in Raleigh. I think I may have gone as late as December. And I kept being surprised at how good and sweet the corn was, thinking that I had tried my last of the year, each time.

There were some good looking tomatoes at the Farmers Market, but when it came time to buy, I didn’t. I also didn’t buy the smallish watermelons, some of which were listed at $10 each.

After stopping at the IGA and Food Lion in Lillington, I couldn’t find any watermelons, or they were extremely small (smaller than most small cantaloupes), I came to the Food Lion nearest me and found a couple of pretty good sized watermelons, and they were only $3.99. I think they were originally marked at $6.99, but this was the day after the 4th of July. I bought one.

The watermelon had good flavor, and I cut most of it up and put it in several Tupperware containers, and then in the fridge. This was something I did for the first time, last year, and it worked really well.

So, as I am eating this corn on the cob, I think to myself, “This is another food that I really like.” The other two foods that I really like, when done well, are black eyed peas, and white butterbeans. I like some chopped Vidalia Onion with my black eyed peas and good seasoning meat with both.

NOTE [07/16/22}: I should have paid attention to how I had labelled the “First Corn” photo above. I got it from WalMart. I bought some corn at Pate’s Farm Market a couple of days ago. The Pate’s corn turned out to be tough and old. Not good. I bought some more corn at WalMart yesterday, and checking before buying, I saw it had the multi-color kernels. Ate some last night, and “yes” it was still tender and sweet.

ADDENDUM [05/31/23]: I think it was an episode of America’s Test Kitchen, a new one, without Richard Kimble. The new guy was showing how to fix corn, on the cob, without boiling it. He did bring the water to a boil, but then took it off the heat and put the ears of corn (with the husks still on) in the hot water and let it cook this way. *But, and I wasn’t paying that close of attention, he then showed how to remove the silks. He had the stalk end of the ear of corn cut off, and he just took hold of the silks end and began to squeeze the ear of corn out of the husk. Darned if the silks didn’t come out along with the husk, and the clean ear of corn. **I am going to just cut the stalk end of the husk off, and cook the ear in the microwave, as I have been doing. Then under cold running water, because the cooked ear is still extremely hot, I will squeeze the silk end & husk and force the ear out of the husk. The silks should come out with the husk. I’ve tried this once and most of the silks came cleanly off the ear.