I’ve never met anyone who actually got tired of eating fresh corn on the cob.

I have “known people” to over-indulge, leading to a malady my mother called “corn collywobbles.”

And sometimes I get tired of eating it just that one way, although before I go on with this subject, let me remind you about the terrific corn on the cob first course served at Pizzeria 712 in Orem—seasoned and cooked in the wood-fired pizza oven.

Anyway, there are as many ways to shuck a cob as skin a cat, and more ways to cook the kernels. It’s easy enough to hold the cob upright and slice the kernels off with a downward stroke of the chef’s knife, but I also have a “corn shucker,” a long concave piece of wood with teeth in it. Holding it over a bowl, you slide the cob along the curve and the blade cuts the kernels off, while on a second run, the teeth make sure the milk and the germ of each kernel drop into the bowl, too. Here's where you can get one.

Not that impressive looking, is it? But hugely functional. You can find a plastic one, too, but I love mine—it has the homespun genius of a grandfather’s invention.

Here’s what I do with the shucked kernels:

Baked Corn

Melt a couple of tablespoons of butter to cover the bottom of a shallow ovenproof casserole. Beat an egg with a tablespoon of cream and a teaspoon of salt. Mix into the kernels of a dozen or so ears of corn. Dot generously with butter and grind a lot of black pepper over the top. Bake at 350 until it just barely jiggles, not like a liquid.

Another great dish with fresh corn:

Corn Sauce for Pasta

Saute ¼ onion and one garlic clove, both minced, in half a stick of melted butter until onion is translucent and garlic is soft. Be careful not to overcook. Add kernels of 4 or 5 ears of corn. Saute corn slowly, adding more butter if things get sticky. Or, if you just want more butter. (Rule of thumb: There's no such thing as too much butter when it comes to corn.) Sprinkle in a generous amount of fresh thyme leaves or sage leaves, cut chiffonade.

Cook a package of pasta, preferably Nunooz, and toss the buttery herbed corn with the pasta. Shave lots of real Parmigiano-Reggiano over the top.