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Dragging a cold stick of butter across a hot cob and watching it slide off the plate was my whole summer last year. These roll or spread butter right where you want it, no mess, no wasted butter.













I stabbed myself with a cheap corn holder at a July cookout in 2022 and bled on my white shirt. Never again. These grip tight and stay put without drawing blood.












My dentist literally told me to stop eating corn off the cob. So now I strip the kernels and toss them in salads or just eat them with a fork like a civilized person with expensive dental work.













Butter, salt, corn juice running everywhere. My tablecloth looked like a Jackson Pollock painting after every summer dinner until I found dishes actually designed for corn.













Plain butter and salt was my entire corn personality for 30 years. Then I tried elote-style seasoning at a street fair and realized I'd been living in the dark ages.












I used to just boil corn until it looked done and hope for the best. Half the time it was rubbery, half the time it was mush. These actually give you consistent results.













When sweet corn is peak at the farm stand, I buy way too much. Learned the hard way that you need a plan or you're throwing out soggy ears by Wednesday.











