The first sweet corn of the summer? That’s easy, I shuck it, put it in boiling water for about 2 minutes, drain it, butter it, salt it, and eat as much as I can. After I repeat that ritual a few times, though, I’m ready for something else, even as I want more corn.

One secret about truly fresh sweet corn is how delicious it is raw. Yep, raw. I don’t serve it off the cob (although I’ve been known to do that, too), but cut the kernels off the cob and add those sweet, tender morsels to salads. Two of my favorites are corn, tomato, basil salad and corn, cucumber, tomato salad. Try your own combination (just corn kernels and plenty of herbs or corn with red onion and feta are also great options) and let me know what you discover.

Look for corn in fresh-looking, green husks with fresh-cut ends and tassels that, while brown, aren’t rotting or slimy.

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Each week, the Friday Food Files are deliciously brought to you by Molly Watson. For more on Molly and her delicious recipes, you can visit her in one of many wonderful places:
Writer: mollywatsonwrites.com
Blogger: thedinnerfiles.com
Recipe Wizard: localfoods.about.com
Radio Girl: eatthatradio.wordpress.com
tweeter: twitter.com/mollywatson
teacher: mediabistro.com/courses/cache/instr404.as

*Photos courtesy of Molly Watson.