Of the many corn varieties that can be dried, ground, milled, grilled and popped, freshly picked sweet corn is a summer favorite. Minimize the time between field and pot to maximize flavor and sweetness. Mexican grilled elote with mayo, cotija, chile, lime and hot sauce is a revelation. Cut corn off the cob inside a bowl or Bundt pan to reduce splatter. Use all parts of the ear: the cob for stock, the husk for tamales and the corn silk for tea. For corn recipes see ediblephoenix.com/corn.