The video with Thursday's Food column makes my mouth water all over again for freshly prepared corn on the cob. While presiding at the ICASI booth at Chardon's Friday farmers market,  Chef John Sheehan handed out samples of just picked Geauga yellow corn drenched with garlic lime butter. He says it's the best corn he's tasted in 30 years, and as the retired planning administrator for the city of Chardon he's been through many harvest seasons in Geauga County.

Here's the recipe for the butter along with instructions from the cooking school on how to grill corn. Make sure it's freshly picked for the best results.

Grilled Corn with Garlic Lime Butter
 6 ears of sweet corn
1 stick (4 ounces) unsalted butter, at room temperature
1 heaping Tablespoon lime zest
2-1/2 teaspoons minced garlic
1 teaspoon salt
Optional heat: red pepper flakes and/or Tabasco
Whip butter with zest, garlic and spice if used. Cover and chill. Before grilling corn, peel back husks (do not remove) and remove corn silk with dampened paper towel. Place corn with attached husks in a pot of cold water and soak 15 to 45 minutes. After soaking, remove corn and shake off excess water. Take half the chilled butter and spread it evenly on corn cobs. Wrap the cobs back up in their husks and make two foil belts for each ear to seal the husks. Place corn directly on medium flame and grill 15 minutes, turning periodically. Carefully remove corn from grill, peel back husks and apply remainder of butter. Serve warm.