For native midwesterners like me, sweet corn is a whole thing. We would have sweet corn at every meal for weeks while it was in season and never get sick of it. There’s just nothing like eating corn right off the cob that was picked earlier that day. The sugars haven’t turned to starch yet so the kernels are so tender and sweet. Anything you find in the grocery store has already become starchy and, in my opinion, inedible.

Continue reading “Gran’s Corn Pudding”

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