My husband and I lived in Indiana for about two years. If you asked me about Indiana I’d have one word for you: corn. Corn everywhere you looked. I think there was more corn than there was people.
Nothing wrong with that right? Well, here’s the thing… that corn wasn’t for eating on the cob, or even for cattle fed. It was for high fructose corn syrup. In fact our town had a huge factory for processing it. Our town also had a lot of train tracks running through it. And almost all the trains I saw contained dozens and dozens of cars filled with high fructose corn syrup. Ugh. It was truly disgusting. And also depressing. Here is this substance (I refuse to call it food) that no one should be eating and in the two years I lived there I saw tons of it manufactured and shipped out.
Naturally I grew to despise the corn too. So when my husband asked me to plant sweet corn in my summer garden he most definitely got an are-you-serious look. But I know his love for corn on the cob so I obliged.
I had my first corn harvest this year and I’d say it was half successful. The good news is that I got corn.
The bad news is that some ears were not fully pollinated.
I think it goes without saying that I could not allow myself to serve corn on the cob with these sad-looking ears. But that doesn’t mean they went to waste. Just because they don’t look good doesn’t mean they don’t taste good!
So I cut the kernels off of the cob and cooked the corn in a cast-iron with a healthy amount of butter and salt. It was simple yet delicious. I’ll chalk this one up as a win.
So until next time, happy gardening and happy cooking!