By KATIE WORKMAN

We are almost face-to-face with Labor Day, but there’s still a sliver of summer left. And we should not waste these last days telling each other how quickly the season has flown by.

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Let’s spend the rest of summer and early fall eating all of the ripe, rainbow-hued produce that is spilling over at the farmer’s markets and (if we’re lucky) in our gardens. Tomatoes, eggplants, zucchini, herbs, string beans and — to some folks’ minds — the pick of the season: fresh sweet corn.

Do you have an avid corn lover in your world? The kind of person who will eat three ears of corn without blinking? A friend who will call you up in the fall, sounding panicked, to share the news that the corn stand has closed and the season is over?

I have several such people in my

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