One of life's greatest culinary pleasures and a good excuse to use this funny photo.
Now there's a guy who enjoys his job!
I'm from the midwest, where they grow corn. I visited a friend in Boston and she was so excited to buy corn at the grocery store (wrapped in plastic...ick) and when we took it home...she didn't cook it until the next day!
It felt like sacrilege.
Here in the midwest, we know you cook corn as quickly after picking as possible. I've been invovled in some conversations about the logistics of taking a propane burner to the field to simply dip the ear of corn into the water while still on the stalk. I'll let you know if we ever try it. Or if you hear about a major cornfield fire and I don't blog for a few days....
And here's a Cooking tip (from Tyler Florence): Preheat oven to 350 degrees. Place corn (husks and all) on oven racks and roast 30 mins or until corn is soft. Husks peel off so easily. Yum.