Corn in the summertime. The two just go hand in hand. It makes me think of summertime cookouts, birthday parties and Fourth of July picnics. Growing up, it was always boiled corn on the cob, slathered in butter, sprinkled with salt and a few grinds of black pepper. Skewer each ear with those oh-so-cute corn holders that are shaped like little ears of corn, and you're ready to eat. So simple, but so delicious. My grandfather had the habit/ability of eating each row of kernels separately. This always amazed me when I was younger, as I could never replicate the feat, evidently not possessing adequate mouth-to-cob coordination.
My grandmother always preferred the white corn; she is a big advocate of it's superior flavor and sweetness. I'm not one to argue with 70+ years of cooking experience, and evidently neither is Thomas Keller, as this recipe from The French Laundry Cookbook calls exclusively for white corn.