Fresh corn off the cob cooked with onion, serrano chile in butter and sherry that forms a sauce on its own and crumbled blu cheese. It is so very very very good, I can easily eat 4X this amount and I bet the same thing can be done on the cob.
I learned a new way to strip a cop of its kernels. As done when the kernels are dry, it takes a bit of time, row by row, but the technique is complete.
