News flash for locavores: It’s raining sweet corn in Florida.

Those devotees of fresh, locally grown food can find the golden crop at its flavorful peak now. This from Florida’s Fresh Supersweet Corn Council, which launched the picking season April 25 at the South Florida Fairgrounds.

The mega-launch attests to a little known fact: Florida grows more sweet corn than any other state in the union, and Palm Beach County grows more than any other county in the state, according to the council.

Florida’s “supersweet” crop is harvested with more natural sugars and retains its sweetness longer. Rich in vitamin C, thiamin and folate, the quick-cooking sweet corn should be stored in the fridge until you’re ready to grill it, steam it, boil it, stew it or microwave it.

Star chef Michelle Bern-stein (of Michelle Bernstein’s at the Omphoy, Palm Beach) has a nifty, spicy way of serving supersweet corn. The recipe below comes to us by way of the Corn Council.

Chef Michelle Bernstein’s Corn on the Cob ‘Lollypops’

Serves 12

4 ears fresh supersweet corn (each cut into thirds)

1 tablespoon light brown sugar

1⁄2 teaspoon salt

1⁄8 teaspoon ground red pepper

1⁄8 teaspoon ground cinnamon

1⁄8 teaspoon ground ginger

2 tablespoons unsalted butter, melted

12 lollypop sticks

With the tip of a knife poke a hole in one end of each piece of corn. Cook the corn in boiling salted water 2 minutes.

Meanwhile, combine the brown sugar, salt, red pepper, cinnamon and ginger in a small bowl. Pour the melted butter into a pie plate.

Drain the corn well. Roll each piece in the butter; insert a stick into the end and sprinkle with the brown sugar mixture.