The sweet corn is coming in. At the first of the season, we sell quite alot. I grill some of the ears and serve with a spiced butter. On Fridays this whole month I've been serving them with Alaskan King crab legs in a bowl with new potatoes, all poached in a rich seafood broth-with plenty of drawn butter on the side. These crab legs are marvelous-not your standard "all you can eat" which involve too much effort to get the meat at table, not to mention their smaller size. To me crab and fresh corn are perfect partners-sweet and rich, truly luxurious.