We do not grow our own sweet corn as it is space intensive and we have such a great source of locally grown. When the first of the it hits the roadside stands we happily stock up, especially at 13 ears for $5. We eat plenty of fresh, but since buying our pressure caner two years ago, try to can as much as possible for off season cooking. At Julie's suggestion I subscribed to the New York Times Cooking newsletter. I am so glad that I did, I have been trying recipes out of it the last couple of weeks right and left. The Indian Spiced Corn Soup was simple, fantastic, and most importantly a kid pleaser! I The first sweet corn of the season providing a deliciously happy moment.