Can I share a secret? I’m a bit of a corn-on-the-cob nut.
I’m not sure I could eat it three times a day, but at this time of year, I just might try. I vividly remember family gatherings at the cottage when corn and fresh yellow beans were the stars of the meal.
I really think our Indigenous people from long ago were onto something. Sweet corn is both nutritious and delicious.
But please allow me a comment.
Terry’s family used to eat corn after the meal—almost like dessert, I suppose. For me, that’s like leaving your best hitter on the bench until the ninth inning.
And recently, some company we had for dinner preferred to eat their corn alongside the meal. Again, I think that runs the danger of the corn getting lost somewhere between the potatoes and the pork chops.
No, I think corn should be served at the beginning of the meal—the lead-off hitter, as it were. With a bit of butter and salt, there’s nothing that says summer better.
A home run to start a meal is always a good thing.
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