Utah corn is here! If you live in this state, do not purchase corn from anywhere else than right here. Corn is right up there with cherries, peaches and jello. It is made here and it tastes better than any corn around. We eat so much of it when this scorching season arrives that I am okay not seeing another piece of corn silk stuck to my counter for a while. Fresh corn should be enjoyed just barely boiled on a stove top for no more than 5 minutes, or grilled husk-and-all. Butter and salt make up the purist’s palate. I recently tried the Mexican elote-style of corn on the cob. It is a delightful mix of mayonnaise, cotija cheese, lime and chili powder. Get creative; make a chowder or some muffins, whip up corn salsa or even freeze some kernels. There are so many ways to enjoy fresh corn – please take advantage of Utah’s own!