Well it is summer and time for corn on the cob by the bushelfull.
Grilled, it develops a nice caramelization and starchiness.
The problem again this year, though is that people are only selling the vapid sugary sweet bi-colour corn that looks like it was prematurely aborted by the corn stalk.
When I was growing up...corn tasted like corn...
![]()
......does anyone else remember Seneca Chief yellow corn?![]()
Grilled, it develops a nice caramelization and starchiness.
The problem again this year, though is that people are only selling the vapid sugary sweet bi-colour corn that looks like it was prematurely aborted by the corn stalk.
When I was growing up...corn tasted like corn...
......does anyone else remember Seneca Chief yellow corn?
