I never think of eating corn except in summer and , when I do, I always remember the Virginia gentleman that Lucius Beebe the gourmand and historian wrote about. This gentleman had a standing order with a local farmer: every day, during the summer, the farmer was to deliver six dozen ears of his best corn at the mansion. All through the summer that was all the gentleman ate, morning, noon and night. Just picked corn still has all its sugar content ( unlike the supermarket corn which has been lying around for a day or more and could lose most of its sweetness) and the gentleman would eat it steamed, accompanied by drawn butter and copious quantities of West Indian rum. Not just any rum, but rum from a favorite distillery. When the distillery was forced to close down, the gentleman stepped in and bought all its already bottled product so that he would never have to be without it. I don’t know any more about the gentleman but I can visualize him at the dining table, a bib around his neck, a pile of golden corn before him along with a dish of melted butter and, close at hand, a brimming glass of rum. I can’t see myself eating just corn all through summer but I be happy to join him at his repast every now and then.
I do like corn in the summer, though I don’t much care for it grilled. Normally what we do is to boil it with a little sugar and a some milk. This leaves the corn sweet and juicy and, before eating, I like to rub it first with a stick of butter and a cut lemon which has been dipped in cayenne and salt. Like most people I eat it in a circular motion and I ‘ve never met any of the 5% who use the ” typewriter method” and eat it from side to side.
P.S Recently, a friend suggested another method of preparing corn. What he does is to remove the outermost husk, leaving the inner covering intact. He then heats it in the microwave for four minutes. He says that it leaves the corn moist and juicy .It sounds intriguing and I’m going to try it next time.