Make corn pancakes side dish of season

Corn, sweet and tender, is in joyful high season. There’s lots of it, and it’s easy to find, easy to love!

The best way to eat corn is straight off the cob, dripping with butter and showered with coarse salt … or grilled to roasty, caramelized perfection and slathered with spicy lime mayo. But hurry, the season for corn is now. Enjoy it by the bushel before summer and corn fade into a hazy memory.

Make sure the corn is local and fresh. Look for plump, dark green husks that are heavy in the hand. This means the ear is mature and the kernels are the proper size. (Please don’t peel back the husk to check the interior.)

In our home, we eat cob after cob, night after night, until sometime near mid-August, when we’re ready for another approach. Corn and tomato salad? Creamed corn? Corn chowde