When corn, tomato and zucchini seasons converge, I already know what’s on my menu. I look forward to this time all year, when the ingredients for my summer vegetable saute are in their prime. I don’t have to think about it at all because my hands already know what to do.

I break out a large skillet and get chopped onion softening in olive oil, then add fresh corn kernels, bite-size pieces of zucchini and tomatoes, salt and pepper, and cook until the vegetables are tender but still firm and brilliantly colourful.