(CNN) -  Like Garrison Keillor said, "Sex is good, but not as
good as fresh sweet corn."  Sweet corn evokes memories of my
summers on the East Coast with my grandfather and the wonderful
meals that my grandmother would make with the corn that my
grandfather and I had picked, shucked and cooked.  When corn
season comes around, it is always an exciting time in the
restaurant. We focus on a few key things when we are cooking
with corn: the best quality product, a fresh product, minimal
cooking time so as to not lose the fresh sweet flavor, proper
technique, and making sure to remember it's a fun, down-and-
dirty experience to eat it.  First and foremost, it is important
to start with a great ear of corn. Never buy corn that is
refrigerated! That means you should check the quality at the
market or store*. Peel back the top outer layers and silk of the
cob to make sure it has even rows and no signs of bugs. You can
even take a kernel off and taste it to see if it's sweet.  My
grandfather taught me when I was young