Corn, while everywhere, can be a very short-lived ingredient. From the moment it's picked, the clock starts ticking, and is accelerated once you remove the husk. It's in-season during the summer and at it's peak in early to mid-August. It's worth seeking out the best corn possible as the aroma when it's being sautéd with a little butter is just amazing. It's natural sweetness is the perfect compliment to salty foods, especially scallops and lobster. It can puréed, roasted, boiled or grilled and is great tossed with other vegetables such as tomatoes and peppers. Here's what to look for when you're shopping at the market.

• First and foremost, find a farm that really produces amazing products. My favorite corn comes from Brentwood, Calif. Search your markets and find out what the good chefs are using in your area. The best may or may not be local. 
• Freshness is key with corn, so try to find it at farmer's markets if possible. 
• Always try to buy corn that is still in the husk and hasn't been peeled back yet.
• Once you peel back the husk, the corn should be bright and pearly in color and shininess, with no dents in the kernels.
• The husks should not be dry or brittle.
• The 'silk' or little strands, should have a little stickiness to them. Dried out silk is a sign that the corn is past it's prime.