[Sca-cooks] cutting corn

[Elaine Koogler]

Well...then...all of you should plan a pilgrimage to beautiful southern
Maryland, where we grow the sweetest, most wonderful white corn in the
world...Silver Queen.  And, for whatever reason, the soil here makes it
sweeter than it is anywhere else I've ever tried it...and my father was a
very accomplished farmer, but could never get corn as sweet as it is here.
That is, of course, provided we get a break in the drought that we're
currently experiencing.  We've had some relief over the past couple of
weeks, but it's still critical here.

Kiri
----- Original Message -----
From: <lilinah at earthlink.net>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, April 03, 2002 5:29 PM
Subject: Re: [Sca-cooks] cutting corn


> 'Lainie wrote:
> >Corn tastes yummiest on the cob, with lots of salt and pepper and real
butter!
>
> Harumph!
>
> Corn tastes yummiest on the cob, VERY lightly steamed, maybe with a
> little unsalted butter. Forget pepper completely, and only a tiny bit
> of salt. And if it's really good, you don't even need salt and
> butter. And i LOVE butter. If you've got really good fresh sweet
> corn, sometimes you don't even need to cook it, it's tender and sweet
> right on the cob.
>
> Mmm-mmm-mmm, now eager for sweet white corn season.
>
> Anahita
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