Corn, glorious corn!
The picture in the book for this recipe looked divine. Despite my dislike of creamed corn as a child, I decided I was going to try this one anyway (I only liked corn on the cob. I could watch my grandmother cut it off the cob and still wouldn’t eat it because it was no longer on the cob… what can I say? I’ve always been particular.) So I was taking a big leap when I picked this recipe. Hubby and I both adore fresh corn, so I was quite appalled when all I found last fall was corn in a package. That’s right, no silk, no husk, and it had been preserved and vacuum packed. Bleck. (Or so I assume… I’ve never tried it.) Around the end of June, when my cousin was talking about his 140 ears that he just picked from his garden, I was green with envy. I started looking everywhere for fresh corn and much to my dismay, found nothing. Finally, during a World Cup game, I pleaded my case to a local and discovered that I would not be able to find fresh corn. Hubby and I were both devastated.
