Avoid overcooking fresh-picked sweet corn to enjoy its tender flavor.  Try this instead:

1. Heat a large stock pot of water while you husk your corn ears

2. When your pot is boiling, drop-in your corn ears.  The boiling will stop.

3. Cover the pot, turn the heat off (really --- that's the secret), don't peek, but wait 8 minutes before eating.

1. Preheat your oven to 350F.

2. Warm about 2 cups of red sauce, commercial or homemade.  We prepare ours from sautéd garlic, tomato sauce, red wine, red pepper flakes, basil, salt, and brown sugar.

3. Sauté your favorite stuffing ingredients.  We use sausage, diced onion, diced tomato, fennel and rubbed sage.  You might consider diced bell pepper.

4. While your stuffing cooks, slice a large straight summer squash in half lengthwise and remove the seeds with a spoon to create a cavity for your stuffing.

5. Fill the cavity with your cooked stuffing, and sprinkle with parmesan cheese.

6. Bake for 15..20 minutes, long enough to soften the cheese and warm your squash, akin to how you'd bake a pizza but with squash instead of dough.  Don't overcook.