Sex is good, but not as good as fresh sweet corn.
– Garrison Keillor
Hmm. I think maybe Garrison Keillor has been spending too many lonely nights up at Lake Wobegon or, perhaps I just need to find a different farm stand to buy corn from next summer.
But, without going quite as far as Mr. Keillor, I will admit that there is something special about fresh sweet corn, prepared the day it was picked and eaten outdoors with friends and family, good barbecue and just a few wasps buzzing around to remind you that nothing this side of heaven is perfect.
I don’t know who buys the “fresh” corn available right now in those little cellophane-wrapped packages of anemic, plasticky cobs, which were definitely not picked today or yesterday or, maybe not even last week. Desperately lonely people, I suppose, if Mr. Keillor’s hypothesis is to be believed.
For those of us who choose to wait, there is something to get us through till summer and it too comes wrapped in plastic. When I first read this recipe for frozen corn, I was dubious. It wasn’t till I finally made it that I realized just how good frozen corn can be. Luisa Weiss of The Wednesday Chef was pretty confident it would change the way I think about corn. And she was right. Here’s what she said:
“But that corn. That corn! It was the star, the bright and shining thing on my plate that actually made me smile as I ate, because it has been far too long since something as wonderful, as cheap and quick and as special as this unassuming little side dish came along, and in one fell swoop that corn made me fall in love – in love! with frozen corn!”
Now that I think of it, she sounds a little bit like Garrison Keillor.
