Friday, August 12, 2005


Today's post is about corn. Despite the drought, corn stands have sprouted up all over northern Illinois. I've tried corn on the east and west coasts. They don't hold a candle to the corn available here in the Midwest. Sweet corn comes in three varieties -- white, yellow and bi-color. The two dozen ears we've bought, from Kirkland and DeKalb respectively, have been bi-color. For the first time in over 10 years, I plan to attend the DeKalb Corn Fest, a music/arts and crafts festival downtown.
Which is better, boiled corn on the cob, off the cob, or, something I've seen in recent years, grilled corn on the cob, also called steamed corn because the husk is left on? Some people even eat it raw. I've tried it that way and it's not that bad. You can also bake it in the oven or be lazy and nuke it in the microwave. Bottom line -- corn is versatile, forgiving and easy to cook and enjoy. And right now is the best time to enjoy it.