Degree of difficulty: super easy
Time: 5 to 10 minutes, depending on how quick you are with a knife
Serves: 2 to 4
A recent trip to the New Albany Farmers Market yielded an abundance of beautiful, just-picked white sweet corn. In lieu of firing up the grill and roasting it with chile lime butter, or steaming it on the cob, I quickly removed it from the cob, added a little butter and salt, briefly warmed it and stirred in a spoonful of creme fraiche at the end. It was heavenly, and all the rich, simple corn taste came bursting through.
4 ears white sweet corn (Silver Queen, perhaps)
1 to 2 tablespoons butter
Dollop of creme fraiche or 2 tablespoons heavy cream
Sprinkle of sea salt
Suggested soundtrack: Jason Mraz and Colbie Caillat's "Lucky"