My favorite way of eating corn is when I insert my knife deeply into the cooked cob, then slide the blade down, so that the corn is removed from the cob in a long sheaths, instead of individual kernels. Sometimes the cob obliges (esp. at this time of the year, when corn is juicy and tender), and sometimes it doesn't; the kernels rain down in secular pellets.

Corn sheaths also make pretty garnishes when resting atop a salad of which corn is an ingredient.

I had Southwest seasonings on hand, but use whatever spices you need to use up in your pantry.

For a more elaborate corn recipe, check out this recipe for Grilled Mexican Street Corn.

Yield: 4 servings Time: 15 minutes

Ingredients:

2-3 large ears of corn with big kernels 1 tablespoon butter, optional Several pinches Southwest seasoning mixture 1 tablespoon chopped cilantro 1 tablespoon chopped red onion Lime juice

Directions:

1. Boil corn until tender In a big pot of salted water. Drain in a colander, and when cool enough to handle. dig a sharp knife into tip of corn and press down the cob so that the corn comes off in a sheath. 2. Top sheath with butter, if using, and season with kosher salt, freshly ground pepper, butter (if using), seasoning mix, cilantro and red onion. Pass the lime wedges.

Peggy Lampman is a real-time food writer and photographer posting daily feeds on her website and in the Food & Grocery section of Annarbor.com. You may also e-mail her at peggy@dinnerfeed.com.