According to the Farmer’s Almanac, there are three key indicators that sweet corn is ready for harvest: “kernels fill the ear,” “silks turn brown,” and “ears begin to angle.” Driving around the peninsula these past couple of weeks, the farm stands are stacked with freshly picked sweet corn on the cob. Some varieties are golden yellow and others are a bi-colored “peaches and cream,” both are sweet, tender, and delicious. “Requiring a delicate balance of timing and technique,” the sweet corn season lasts only a nanosecond, so it is one to savor and appreciate. As the summer crop season comes to a close, these crops could be thought of as meal courses. The bookends of the summer crop season are strawberries, the appetizer course of summer, and sweet corn, the dessert course. The magic of sweet corn is in the first bite. Aside from burning mouths due to impatience waiting for the sweet corn harvest, the initial bite releases a snap of the corn kernels and the sweetness of the juice. Heavenly. Fourth generation Leelanau Peninsula farmer and sweet corn magician Curtis Kelenske and I walked through the 10-acre sweet corn field located off French Road as he offered his favorite recipe for sweet corn: boiled+salt+butter. Simple is better when eating freshly harvested sweet corn.