Knee-high by the fourth of July - isn’t that what they say? That means the first of local sweet corn is here. And have you ever met anyone who doesn’t like sweet corn? I certainly haven’t! But how do you cook it? Let me count the ways…

There are so many cookbooks touting recipes for sweet corn - some want you to boil it, some want you to microwave it, some want you to grill it, some insist you soak it in its husks before you grill it, some want you to smother it in compound butter, some want you to sprinkle it with cheese - (suddenly I feel like Forrest Gump talking about shrimp!) - you get the picture.

Let it suffice to say I’ve tried them all. But at the end of the day, when sweet corn is in the peak of its season, and it’s as sweet as sugar, it doesn’t need any special treatment. All it needs is a light brushing of canola oil (or some other neutral-flavored oil with a high smoke point) and a little time on the grill. It doesn’t need butter. It doesn’t need salt. It just needs that slightest of cooking and to be enjoyed in all its glory at its very very perfect peak.

So head to the farmer's market this week and start indulging in that unbelievable, sweet, perfect, delectable, delicious, satisfying, nothing like local, sweet corn. The season isn't long, so you've got to get your fill while you can. See you there.

Natalie Marble is Chef//Owner of Ann Arbor Cooks! She can be reached at natalie@a2cooks.com or 734-645-1030.