You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

The two themes of this week's photos from the lives of the Food52 staff are children (eating chocolate, excitedly watching lobsters boil, wearing stripes) and feasts (of tacos, of veggie burgers, of corn, of cocktails). May your weekend be full of cute little ones and delicious food!

Taking the sweet out of sweet corn. Just a little.

The mysterious powers of corn milk.

Inspiration for tonight's dinner: a nearly labor-free holiday meal.

Like tomatoes, corn takes on sacred status in the summer -- we herald its arrival and gobble it up cooked into polenta, salads, soups, and even just on the cob. And like tomatoes, corn isn't exactly what it seems to be. It's a grain, not a vegetable! The corn we know and love is actually harvested far ahead of its starchy, dry mature stage -- think of the dried-out stuff you see at the hardware store or in birdseed that is so different from the fresh, milky, just-picked ears that we crave. Harvested after the kernels have been pollinated but before they reach physiological maturity, corn is late summer's sweetest treat.

We're not going to let you get sick of summer.

This dinner is a serious contender for simplest Dinner Tonight menu ever.