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Every once on a while, conditions conspire and come together to bring really good corn into this world. You know the type: sweet, easily schucked, juice kernels. Corn like this is manna from heaven. I have never found corn this good in a restaurant. Only at a farm can someone get food this tasty. The closest I’ve ever encountered outside of a farm was at Moto (an amazing meal I shared with my brother, paid for by staying on his couch instead of a hotel for four nights while on business.) But given the science experiments that go on there, I’m not sure that it ought to count!
And this weekend, we ate excellent corn. The only way to cook it is to lightly steam it. With okay corn, you may be best to put it on a grill-get the extra flavor through the carbon and extreme heat. But this corn? Never.
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I found that a light dusting with pink rock salt brought out the corn’s sweetness. Anyway, the corn, excellent weather, and good friends made for a wonderful beach weekend.
