First corn of summer

The availability of imported food blurs the seasons and reduces the impact of seasonality.

But as I bit into the first corn of the summer last night I was reminded again of the pleasure of fresh, seasonal fruit and vegetables.

I cooked it the way my mother always did – a whole cob, baked in the oven in its husk.

It was tender, sweet and juicy, tasty enough to eat by itself with no need for butter or seasoning.