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(130,156 posts)I've concluded that good corn requires NO such add-ons!
old as dirt
(1,972 posts)...was back in 1975.
At the University of Dubuque.
We had a cornbroil. Corn on the cob, husk still on, roasted on the grill.
Grab it by the stem, and peel the husk off.
Holding it by the stem, dip it in a gigantic barrel of melted butter.
Hold it there as long as you want.
Salt as desired.
Then eat it.
elleng
(130,156 posts)so drove from friend's house in DC suburb fairly often, small farm stand where next door was where the corn grew >>> FRESH, brought 1/2 dozen home, 2 of which never made it inside: NO cooking, removed husk + silk @ front door, and ATE!
IF lucky, this year, larger farm stand nearby will bring it in often, from close-in fields.
old as dirt
(1,972 posts)ironflange
(7,781 posts)I got none last year because we were stuck in a crappy airbnb during corn season, but we're in the new place now.