Shuck outer layers of corn. Carefully remove inner leaves and line bottom of a deep pot.
Place Checkered Choice corn in single layer on husks, add 1" water and 1 tsp salt. Cover, bring
to boil, reduce heat and cook 5-8 minutes. Drain. Serve hot, spread with herb butter.
Herb Butter: Blend 8 tbsp room temperature butter with 1 tbsp lime zest and 2 tbsp herbs such
as thyme, basil or rosemary. Season with salt and pepper.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook