It’s simple combinations that often make the best meals. Like sweet corn and butter. Leaving Napier the other day, I stopped at the fresh produce seller beside Anderson Park and bought some freshly harvested sweet corn. Home a few hours later, that became lunch. The secret, it seems to me, is dropping the cobs into a pot of unsalted boiling water & leaving to cook for only about a minute. The kernels remain tender & sweet & juicy. Cooking for longer leads to a tougher, more watery result. Most undesirable.