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After swinging by the farmer’s market I was fully laden and prepared for a minimally cooked dinner. Lacking the energy to make gazpacho, I elected to shred some organic romaine and top it with cherry tomatoes picked from the backyard, a few cubes of feta, and a mild raspberry vinaigrette as it was the only salad dressing in the house. It was satisfying, cooling, but an ordinary salad. This was more than made up for by the sweet excellence of the corn on the cob. All the corn so far this year had been rather disappointing, until last night. After husking, the corn was boiled for exactly seven minutes, then lightly buttered with unsalted butter and sprinkled with a tiny amount of kosher salt. The short cooking time did not provide for any development of starchiness or mushiness, two qualities over evident in most of the corn this year. It was simply sweet summer heaven. For dessert, the natural finale was mixed fresh peach slices and blueberries, a sweet conclusion to a satisfying and healthy meal for a hot August night.