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Corn on the cob is one of my favorite summer foods, and I try to eat it as soon as possible after being picked because that's when it's most flavorful. Although corn on the cob is often thought of as an indulgence because many people slather it with butter and load on the salt, truly good-quality, just-picked corn can be eaten raw right off the cob without adding anything.
I love roasting corn in the oven or cooking it on an outdoor grill. Cooking it over a high temperature for just a minute or two on each side is enough if the corn is good. I usually add a squirt of fresh lemon or lime juice or a drop of good quality olive oil.From now through August, it's easy to find corn in most communities. In the DC area, I find it at farmers markets, roadside stands just outside of the city, and even the not-so-good grocery store near me sells delicious local corn from now until the fall.
For more healthy-eating advice and cooking tips, check out TheBestLife.com.