Corn on the Cob

This week's Tueaday Tell-All is telling you all about my favorite summer treat. It took me all of 1/8th of 1 second to know exactly what I wanted to share with my friends. I think about and crave it all year long. It can only be purchased around the end of July through August. I am a fresh corn on the cob addict. And as such, I'm also very picky about my corn on the cob. I only buy fresh Utah corn from the little stands you see everywhere. In case you are unfamiliar, let me enlighten you: They pick the corn so fresh, like the morning of, and drive it up from the nearby farms by 10:00 every day. There's a nice lady or man who has the fabulous job of sitting by those stands all day waiting for people to buy their produce. I will admit, I almost always skip over the tasty peaches and watermelon. I have eyes for only one thing: my yummy Utah corn. I love the Utah corn because you don't even have to cook it. You could eat it right there at the produce stand if you wanted to. But you don't want to. You have to take it home and throw it in boiling water just long enough for it to get hot. And it has to be hot because the best part is rolling it in your butter dish. You roll it and roll it until it's coated with real butter. Then you get a napkin handy because you KNOW you're going to soon have melted butter dripping down to your elbows. Lean WAY over your plate (so as not to drip on your cute jeans) and bite in. The kernals begin popping in your mouth, squirting your tongue with sweet corn juice. And real butter. Mmmm, mleh. Now I'm drooling. Better run to the produce stand...