My preference is cut it onto the plate. An ear of corn makes a surprisingly big pile.
My requirement.
I won't eat the chit off the cob. I'll CUT it off and butter, salt & pepper it and chow down. But I hate fuggin corn in my teeth for two days, toothpick and toothbrush or not. 😡
First off you need good corn. Somebody said Bodacious. Yes. Real yellow, high sugar, 72 day variety. Those 62, 64 day varieties with the gimmicky names (butter and sugar, silver queen) are just like “red delicious “ apples: all marketing, no substance and no flavor.
I like it raw, right out in the field. If I’m out picking corn, by the time I’ve got a feed sack full I’ve eaten for or five ears. Cooked, I like it with butter and black pepper. If you have good corn you don’t need salt to provide the illusion of sweetness. It’s got to be fresh. If it’s not eaten the day it’s picked we feed it or throw it out.
Now, as to the mechanics of eating it, if all the above conditions are met, it doesn’t matter. Personally, I like to start at the big end and go around until I’ve got two inches cleaned kernel free, then typewriter three rows at a time until done.
There was a similar thread last year that drew the attention of some goody two-shoes who posted a lecture on the nutritional evils of sweet corn. Hope he spares us this time. We know what the fugg we're eating.
How many armchair sweet corn dalai lamas in this thread actually have sweet corn in the yard they can go pick? Today, right defawq now?
Not me, takes up too much space in the garden. My neighborhood produce store gets corn all season long, starting with SC early on, right up to September when it comes from PA.
