Step 1

Plunge corn into a large saucepan of unsalted boiling water and boil until tender (10 minutes). Remove cobs and place each into a freezer bag, roll them up to seal and rest for 10 minutes (this helps the starch cling to each kernel so it can hold together when cut).

Step 2

Meanwhile, for gomasio, combine sesame seeds and salt in a wide frying pan over medium heat and roast, shaking and tossing, until deep golden (5-6 minutes). Immediately grind to a fine powder with a mortar and pestle (or use a suribachi).

Step 3

With a sharp, flexible knife carefully shave about 4-5 strips of kernels lengthways off each cob, aiming to keep kernels together, but avoiding cutting into the husk. Slide them onto a serving plate and serve warm, dusted with gomasio and drizzled with extra-virgin olive oil or warm melted butter.