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Preparing fresh corn isn’t easy. You peel back layer after layer of papery husk, only to find yourself wrestling with sticky, hairlike strands of corn silks.

But once you’ve done the work, no matter your preferred cooking method — boiled, grilled, seared or roasted — each bite of fresh sweet corn is a tiny burst of sweet sunshine in your mouth.

For preparation tips and recipes, read Wednesday’s Arkansas Democrat-Gazette Food section.

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