Corn On The Cob Quotes

I'll be busy for the next eight weeks, so let's set this for November 15th. MENU I want lamb or venison steak. Baked potatoes with honey butter. Corn on the cob. Rolls. And apple pie, like the one you made before. I really liked it. I want it with ice cream. You owe me one naked dinner, but I'm not a complete beast, so you can wear a bra and panties if you so wish. The blue ones with the bow will do. Curran, Beast Lord of Atlanta

This is Popkenchurch. Popkenchurch is when you buy fried chicken and Cajun rice from Popeyes, biscuits from KFC, and fried okra and corn on the cob from Church’s.

She may be lying in bed reading a book, she may be making love with a prize fighter, or she may be running like mad through a field of stubble, one shoe one, one shoe off, a man named Corn Cob pursuing her hotly. Wherever she is I am standing in complete darkness; her absence blots me out.

Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi... and to be regaled as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the cob, sliced tomatoes with French dressing... and to top it all off with a wedge of freshly baked pecan pie.

I was almost tempted to ask my parents to fry some chicken and mash some potatoes and grill some corn on the cob, but that would've only stopped Arthur from discovering more about me. The little things that form the bigger picture.

If I had to choose between making love and corn on the cob, I'd pick corn on the cob.

I am here now to tell you that you were wrong. Family is not the only thing that matters. There are other things: Pachelbel’s Canon in D matters, and fresh-picked corn on the cob, and true friends, and the sound of the ocean, and the poems of William Carlos Williams, and the constellations in the sky, and random acts of kindness, and a garden on the day when all its flowers are at their peak. Fluffy pancakes matter and crisp clean sheets and the guitar riff in “Layla,” and the way clouds look when you are above them in an airplane. Preserving the coral reef matters, and the thirty-four paintings of Johannes Vermeer matter, and kissing matters.

Speaking on Richey Edwards-- I don't want to be pretentious about it, but he invented a meal called 'white noise'. It was his meal: rice, jacket potato and corn on the cob.

I seen but little of this world, Except my corner of it; The city never drew me, For I knew I could not love it. What I loved best was watching The garden getting ripe And a pouch of sweet tobacco And my old cob pipe. What I loved best was a harvest moon Before a frosty morn And lamplight in the barn lot And them long, straight rows of corn. I was plain and country; That's where it starts and ends, But nobody loved her family more, Or treasured more her friends. I loved the changing seasons, And looking for life's reasons, And honey in the comb, and home.

I want two of the four piece fried chicken dinners.  Both with mashed potatoes and green beans.  I also want two orders of grilled corn on the cob and a side of macaroni salad.  Three slices of the banana cream pie and a piece of German chocolate cake.

I don’t have any beef against wealthy people enjoying superior food . . . I do have a beef against upper middle class NPR listeners strolling down to farmer’s markets as though they were earthy peasants in touch with the rhythms of the earth. Why are they in touch with the rhythms of the earth? Well, because they are wealthy enough to pay three times more for corn on the cob than a guy who lives in a trailer on the edge of town, works at the sawmill, and buys his corn on the cob at Sam’s Club, the Philistine (pp. 87-88)

The corn on the cob was boiled for about six minutes, placed on a large platter, and brought steaming hot to the table. Greedy hands then grabbed hot ears. But the buttering of the corn...well, it wasn't just "put knife into butter, put butter on corn with knife." No. No. Good God. No.

In the morning they rose in a house pungent with breakfast cookery, and they sat at a smoking table loaded with brains and eggs, ham, hot biscuit, fried apples seething in their gummed syrups, honey, golden butter, fried steak, scalding coffee.  Or there were stacked batter-cakes, rum-colored molasses, fragrant brown sausages, a bowl of wet cherries, plums, fat juicy bacon, jam.  At the mid-day meal, they ate heavily: a huge hot roast of beef, fat buttered lima- beans, tender corn smoking on the cob, thick red slabs of sliced tomatoes, rough savory spinach, hot yellow corn-bread, flaky biscuits, a deep-dish peach and apple cobbler spiced with cinnamon, tender cabbage, deep glass dishes piled with preserved fruits-- cherries, pears, peaches.  At night they might eat fried steak, hot squares of grits fried in egg and butter, pork-chops, fish, young fried chicken.

I was on a radio talk show in Vermont one January and the host was giving me a hard time about organic food prices. “I had a party at my house last week and wanted to serve corn on the cob, so I went down to the supermarket and the regular corn was $2.49 for a dozen ears and the organic was $4.89. How can you justify that?” Wrong question. The question is, “Why do you need fresh sweet corn in Vermont in January? You should be eating canned, frozen, or parched corn that you made late in the summer when farmers could scarcely give their corn away because people were over that and going for the fall squash and potatoes.” He should have been feeding these guests from his own larder, amassed months earlier when farmers’ market vendors were feeding half their late-season success to the compost pile. It happens everywhere and all the time. Restoring normalcy is our problem—you and me—not somebody else’s problem.

Good people, your food is digested by various juices in the stomach. There is a stomach juice for everything you eat. There is a juice for meat and a juice for potatoes. There is a juice for chitterlings and a juice for sweet potato pie. There is a juice for buttermilk and a juice for hopping John. But sometimes it happens these juices get mixed up and the wrong juice is applied to the wrong food. Now you might eat corn on the cob which has just been taken out of the pot and it’s so hot you burn your tongue. Well, your mouth gets mixed up and sends the wrong signal to your stomach. And your stomach hauls off and lets go with the juice for cayenne pepper. Suddenly you got an upset stomach and the hot corn goes to your head. It causes a burning fever and your temperature rises. Your head gets so hot it causes the corn to begin popping. And the popped corn comes through your skull and gets mixed up with your hair. And that’s how you get dandruff. Dusty Fletcher at the Apollo Theater on 125th Street in Harlem

She’s popping out like a corn cob in Crisco.

I stopped by the super for the new key, climbed to my apartment, and studied my new lock. Big, metal, and shiny. Not a scratch on it. Even the key itself had a bizarre groove carved into it, which made the whole setup supposedly completely burglar proof. Pick that, Your Majesty. I unlocked the door, stepped inside, and shut it behind me. I kicked my shoes off, wincing at the hint of ache in my stomach. It would take a long time before it healed completely. At least I no longer bled. Tension fled from me. Tomorrow I would worry about Hugh d’Ambray and Andrea and Roland, but now I was simply happy. Aaahh. Home. My place, my smells, my familiar rug under my feet, my kitchen, my Curran in the kitchen chair . . . Wait a damn minute. “You!” I looked at the lock; I looked at him. So much for the burglar-proof door. He calmly finished writing something on a piece of paper, got up, and came toward me. My heart shot into overdrive. Little golden sparks laughed in his gray eyes. He handed me the piece of paper and smiled. “Can’t wait.” I just stared like an idiot. He inhaled my scent, opened the door, and left. I looked at the paper. I’ll be busy for the next eight weeks, so let’s set this for November 15th. Menu. I want lamb or venison steak. Baked potatoes with honey butter. Corn on the cob. Rolls. And apple pie, like the one you made before. I really liked it. I want it with ice cream. You owe me one naked dinner, but I’m not a complete beast, so you can wear a bra and panties if you so wish. The blue ones with the bow will do. Curran. Beast Lord of Atlanta.

Bauer was a large, flat-topped man, with pale skin that had been acned and pitted so that it resembled a cob cleaned of corn, eyes the color of snuff, and the general expression of a natural-born straw boss.

Sure, there are good things, lots, sure, blow jobs, chocolate mousse, winning streaks, the warm fire in your enemy’s house, good book, hunk of cheese, flagon of ale, office raise, championship ring, the misfortunes of others, sure, good things, beyond count, queens, kings, old clocks, comfy clothes, lots, innumerable items in stock, baseball cards and bingo buttons, pot-au-feu, listen, we could go on and on like a long speech, sure it’s a great world, sights to see, canyons full of canyon, corn on the cob, the eroded great pyramids, contaminated towns, eroded hillsides, deleafed trees, those whitened limbs stark and noble in the evening light, geeeez, what gobs of good things, no shit, service elevators, what would we do without, and all the inventions of man, Krazy Glue and food fights, girls wrestling amid mounds of Jell-O, drafts of dark beer, no end of blue sea, formerly full of fish, eroded hopes, eruptions of joy, because we’re winning, have won, won, won what? the . . . the Title.

My grandmama Ola says that yellow is the first color she ever remembers seeing. It was just there, she says. Her mama dressed her in yellow, and back in Alabama there were yellow curtains in the kitchen. Their house sat between two willows. They were yellow in spring. When Ola found out from the doctor that she was sick and wouldn’t get better, she says all she thought about was how sed’d miss the color yellow. She went home and cooked a pot of corn on the cob and sliced up three lemons to eat.

I asked a nurse for dental floss and was told that I am not allowed dental floss. Apparently dental floss can be used for several functions besides the maintenance of healthy gums. These apparently include self-harm. When instructed that I was not permitted dental floss because of “risks it raises associated with suicide” I envisioned a noose made entirely of floss. Realizing such a noose would require a dramatic amount of floss to effectively uphold any human person, I brought it to the attention of a nurse. “I don’t believe that even the most practiced engineers could fashion any functioning noose out of a single container of floss,” I say. “People use it to cut themselves,” she explained. “Oh,” I replied. I had just about come to terms with the no-floss rule until the hospital, in a flagrant display of disrespect for its patients, chose to serve us corn on the cob for lunch. “Are you aware that we are not allowed dental floss?” I yelled at the nurse bringing me the corn. I then threw the corn violently from my plate into the nearest wall.

The house had a small galley kitchen where my mother performed daily miracles, stretching a handful into a potful, making the most of what we raised. Cooking mostly from memory and instinct, she took a packet of meat, a bunch of greens or a bag of peas, a couple of potatoes, a bowl of flour, a cup of cornmeal, a few tablespoons of sugar, added a smattering of this and a smidgeon of that, and produced meals of rich and complementary flavors and textures. Delicious fried chicken, pork chops, and steak, sometimes smothered with hearty gravy, the meat so tender that it fell from the bone. Cob-scraped corn pan-fried in bacon drippings, served with black-eyed peas and garnished with thick slices of fresh tomato, a handful of diced onion, and a tablespoon of sweet pickle relish. A mess of overcooked turnips simmering in neck-bone-seasoned pot liquor, nearly black—tender and delectable. The greens were minced on the plate, doused with hot pepper sauce, and served with a couple sticks of green onions and palm-sized pieces of hot-water cornbread, fried golden brown, covered with ridges from the hand that formed them, crispy shell, crumbly soft beneath.

THE MEETING" "Scant rain had fallen and the summer sun Had scorched with waves of heat the ripening corn, That August nightfall, as I crossed the down Work-weary, half in dream. Beside a fence Skirting a penning’s edge, an old man waited Motionless in the mist, with downcast head And clothing weather-worn. I asked his name And why he lingered at so lonely a place. “I was a shepherd here. Two hundred seasons I roamed these windswept downlands with my flock. No fences barred our progress and we’d travel Wherever the bite grew deep. In summer drought I’d climb from flower-banked combe to barrow’d hill-top To find a missing straggler or set snares By wood or turmon-patch. In gales of March I’d crouch nightlong tending my suckling lambs. “I was a ploughman, too. Year upon year I trudged half-doubled, hands clenched to my shafts, Guiding my turning furrow. Overhead, Cloud-patterns built and faded, many a song Of lark and pewit melodied my toil. I durst not pause to heed them, rising at dawn To groom and dress my team: by daylight’s end My boots hung heavy, clodded with chalk and flint. “And then I was a carter. With my skill I built the reeded dew-pond, sliced out hay From the dense-matted rick. At harvest time, My wain piled high with sheaves, I urged the horses Back to the master’s barn with shouts and curses Before the scurrying storm. Through sunlit days On this same slope where you now stand, my friend, I stood till dusk scything the poppied fields. “My cob-built home has crumbled. Hereabouts Few folk remember me: and though you stare Till time’s conclusion you’ll not glimpse me striding The broad, bare down with flock or toiling team. Yet in this landscape still my spirit lingers: Down the long bottom where the tractors rumble, On the steep hanging where wild grasses murmur, In the sparse covert where the dog-fox patters.” My comrade turned aside. From the damp sward Drifted a scent of melilot and thyme; From far across the down a barn owl shouted, Circling the silence of that summer evening: But in an instant, as I stepped towards him Striving to view his face, his contour altered. Before me, in the vaporous gloaming, stood Nothing of flesh, only a post of wood.

It is beyond us to divine how any people could have bred cobs of corn from such a thin and unpropitious plant—or even thought to try. Hoping to settle the matter once and for all, food scientists from around the world convened in 1969 at a conference on the origin of corn at the University of Illinois, but the debates grew so vituperative and bitter, and at times so personal, that the conference broke up in confusion and no papers from it were ever published.

This bold choice had been borne out of my mother’s desperate desire to break free from her ’70s design aesthetic: chickens. She’d let it slip sometime around 1975 that she liked chickens, so from then on, that was all she got. We had paintings of chickens and chicken calendars, chicken corn-on-the-cob holders and chicken serving dishes. I remember watching her opening a gift one Christmas morning and announcing, “If whatever this is has a fucking chicken on it, I’m gonna go insane.

After his initial homecoming week, after he'd been taken to a bunch of sights by his cousins, after he'd gotten somewhat used to the scorching weather and the surprise of waking up to the roosters and being called Huascar by everybody (that was his Dominican name, something else he'd forgotten), after he refused to succumb to that whisper that all long-term immigrants carry inside themselves, the whisper that says You do not belong, after he'd gone to about fifty clubs and because he couldn't dance salsa, merengue, or bachata had sat and drunk Presidentes while Lola and his cousins burned holes in the floor, after he'd explained to people a hundred times that he'd been separated from his sister at birth, after he spent a couple of quiet mornings on his own, writing, after he'd given out all his taxi money to beggars and had to call his cousin Pedro Pablo to pick him up, after he'd watched shirtless shoeless seven-year-olds fighting each other for the scraps he'd left on his plate at an outdoor cafe, after his mother took them all to dinner in the Zona Colonial and the waiters kept looking at their party askance (Watch out, Mom, Lola said, they probably think you're Haitian - La unica haitiana aqui eres tu, mi amor, she retorted), after a skeletal vieja grabbed both his hands and begged him for a penny, after his sister had said, You think that's bad, you should see the bateys, after he'd spent a day in Bani (the camp where La Inca had been raised) and he'd taken a dump in a latrine and wiped his ass with a corn cob - now that's entertainment, he wrote in his journal - after he'd gotten somewhat used to the surreal whirligig that was life in La Capital - the guaguas, the cops, the mind-boggling poverty, the Dunkin' Donuts, the beggars, the Haitians selling roasted peanuts at the intersections, the mind-boggling poverty, the asshole tourists hogging up all the beaches, the Xica de Silva novelas where homegirl got naked every five seconds that Lola and his female cousins were cracked on, the afternoon walks on the Conde, the mind-boggling poverty, the snarl of streets and rusting zinc shacks that were the barrios populares, the masses of niggers he waded through every day who ran him over if he stood still, the skinny watchmen standing in front of stores with their brokedown shotguns, the music, the raunchy jokes heard on the streets, the mind-boggling poverty, being piledrived into the corner of a concho by the combined weight of four other customers, the music, the new tunnels driving down into the bauxite earth [...]

Uncle Charles lived in a shady wooden house out in the country, and he was too old to eat corn on the cob. He lay in bed, shrunken and brown and very old. He complained that the pictures were hung crooked on the wall, and they took down all the framed pictures - it was not that. He complained that his bed was placed in a wrong corner, and so they moved the bed - it was not that. Then his voice failed, and when he tried to talk, it was as though his throat had filled with glue, and they could not understand the words. One Sunday the Wests had gone out to see him and taken Frankie with them; she had tiptoed to the open door of the back bedroom. He looked like an old man carved in brown wood and covered with a sheet. Only his eyes had moved, they were like blue jelly, and she had felt they might come out from the sockets and roll like blue wet jelly down his stiff face. She had stood in the doorway staring at him - then tiptoed away, afraid. They finally made out that he complained the sun shone the wrong way through the window, but that was not the thing that hurt him so. And it was death.

SERVES 3 1 mango, peeled, pitted, and cubed 2 tablespoons chopped fresh cilantro 4 green onions, thinly sliced 1 medium red bell pepper, seeded and chopped ½ cup frozen corn, thawed, or fresh corn off the cob 3 cups cooked black beans or 2 (15-ounce) cans no- or low-salt black beans, drained and rinsed 3 tablespoons fresh lime juice 1 teaspoon minced fresh garlic 1 teaspoon dried oregano 1 teaspoon ground cumin dash chili powder 9 cups chopped romaine lettuce If using fresh corn, water sauté for 5 minutes or until tender. Mix all the ingredients except the lettuce in a bowl. Let stand for at least 15 minutes. Serve on top of the lettuce. Note: The vegetable mixture without the mango can be made a day ahead and refrigerated. Add the mango and a splash of lime juice just before serving.

After his initial homecoming week, after he'd been taken to a bunch of sights by his cousins, after he'd gotten somewhat used to the scorching weather and the surprise of waking up to the roosters and being called Huascar by everybody (that was his Dominican name, something else he'd forgotten), after he refused to succumb to that whisper that all long-term immigrants carry inside themselves, the whisper that says You do not belong, after he'd gone to about fifty clubs and because he couldn't dance salsa, merengue, or bachata had sat and drunk Presidentes while Lola and his cousins burned holes in the floor, after he'd explained to people a hundred times that he'd been separated from his sister at birth, after he spent a couple of quiet mornings on his own, writing, after he'd given out all his taxi money to beggars and had to call his cousin Pedro Pablo to pick him up, after he'd watched shirtless shoeless seven-year-olds fighting each other for the scraps he'd left on his plate at an outdoor cafe, after his mother took them all to dinner in the Zona Colonial and the waiters kept looking at their party askance (Watch out, Mom, Lola said, they probably think you're Haitian - La unica haitiana aqui eres tu, mi amor, she retorted), after a skeletal vieja grabbed both his hands and begged him for a penny, after his sister had said, You think that's bad, you should see the bateys, after he'd spent a day in Bani (the camp where La Inca had been raised) and he'd taken a dump in a latrine and wiped his ass with a corn cob - now that's entertainment, he wrote in his journal - after he'd gotten somewhat used to the surreal whirligig that was life in La Capital - the guaguas, the cops, the mind-boggling poverty, the Dunkin' Donuts, the beggars, the Haitians selling roasted peanuts at the intersections, the mind-boggling poverty, the asshole tourists hogging up all the beaches, the Xica de Silva novelas where homegirl got naked every five seconds that Lola and his female cousins were cracked on, the afternoon walks on the Conde, the mind-boggling poverty, the snarl of streets and rusting zinc shacks that were the barrios populares, the masses of niggers he waded through every day who ran him over if he stood still, the skinny watchmen standing in front of stores with their brokedown shotguns, the music, the raunchy jokes heard on the streets, the mind-boggling poverty, being piledrived into the corner of a concho by the combined weight of four other customers, the music, the new tunnels driving down into the bauxite earth,

Family is not the only thing that matters. There are other things: Pachelbel’s Canon in D matters, and fresh-picked corn on the cob, and true friends, and the sound of the ocean, and the poems of William Carlos Williams, and the constellations in the sky, and random acts of kindness, and a garden on the day when all its flowers are at their peak. Fluffy pancakes matter and crisp clean sheets and the guitar riff in “Layla,” and the way clouds look when you are above them in an airplane. Preserving the coral reef matters, and the thirty-four paintings of Johannes Vermeer matter, and kissing matters. Whether or not you register for china, crystal, and silver does not matter. Whether or not you have a full set of Tiffany dessert forks on Thanksgiving does not matter. If you want to register for these things, by all means, go ahead. My Waterford pattern is Lismore, one of the oldest. I do remember one time when I had a harrowing day at the hospital, and Nick had a Rube Goldberg project due and needed my help, and Kevin was playing Quiet Riot at top decibel in his bedroom, and Margot was tying up the house phone, and you had been plunked by the babysitter in front of the TV for five hours, and I came home and took one of my Lismore goblets out of the cabinet. I wanted to smash it against the wall. But instead I filled it with cold white wine and for ten or so minutes I sat in the quiet of the formal living room all by myself and I drank the cold wine out of that beautiful glass crafted by some lovely Irishman, and I felt better. It was probably the wine, not the glass, but you get my meaning. I will remember the impressive heft of the glass in my hand, and the way the cut of the crystal caught the day’s last rays of sunlight, but I will not miss that glass the way I will miss the sound of the ocean, or the taste of fresh-picked corn.

In judging of that tempestuous wind called Euroclydon," says an old writer—of whose works I possess the only copy extant—"it maketh a marvellous difference, whether thou lookest out at it from a glass window where the frost is all on the outside, or whether thou observest it from that sashless window, where the frost is on both sides, and of which the wight Death is the only glazier." True enough, thought I, as this passage occurred to my mind—old black-letter, thou reasonest well. Yes, these eyes are windows, and this body of mine is the house. What a pity they didn't stop up the chinks and the crannies though, and thrust in a little lint here and there. But it's too late to make any improvements now. The universe is finished; the copestone is on, and the chips were carted off a million years ago. Poor Lazarus there, chattering his teeth against the curbstone for his pillow, and shaking off his tatters with his shiverings, he might plug up both ears with rags, and put a corn-cob into his mouth, and yet that would not keep out the tempestuous Euroclydon. Euroclydon! says old Dives, in his red silken wrapper (he had a redder one afterwards) pooh, pooh! What a fine frosty night; how Orion glitters; what northern lights! Let them talk of their oriental summer climes of everlasting conservatories; give me the privilege of making my own summer with my own coals. But what thinks Lazarus? Can he warm his blue hands by holding them up to the grand northern lights? Would not Lazarus rather be in Sumatra than here? Would he not far rather lay him down lengthwise along the line of the equator; yea, ye gods! go down to the fiery pit itself, in order to keep out this frost?

All day long the red squirrels came and went, and afforded me much entertainment by their manoeuvres. One would approach at first warily through the shrub-oaks, running over the snow crust by fits and starts like a leaf blown by the wind, now a few paces this way, with wonderful speed and waste of energy, making inconceivable haste with his “trotters,” as if it were for a wager, and now as many paces that way, but never getting on more than half a rod at a time; and then suddenly pausing with a ludicrous expression and a gratuitous somerset, as if all the eyes in the universe were fixed on him,—for all the motions of a squirrel, even in the most solitary recesses of the forest, imply spectators as much as those of a dancing girl,—wasting more time in delay and circumspection than would have sufficed to walk the whole distance,—I never saw one walk,— and then suddenly, before you could say Jack Robinson, he would be in the top of a young pitch-pine, winding up his clock and chiding all imaginary spectators, soliloquizing and talking to all the universe at the same time,—for no reason that I could ever detect, or he himself was aware of, I suspect. At length he would reach the corn, and selecting a suitable ear, frisk about in the same uncertain trigonometrical way to the top-most stick of my wood-pile, before my window, where he looked me in the face, and there sit for hours, supplying himself with a new ear from time to time, nibbling at first voraciously and throwing the half-naked cobs about; till at length he grew more dainty still and played with his food, tasting only the inside of the kernel, and the ear, which was held balanced over the stick by one paw, slipped from his careless grasp and fell to the ground, when he would look over at it with a ludicrous expression of uncertainty, as if suspecting that it had life, with a mind not made up whether to get it again, or a new one, or be off; now thinking of corn, then listening to hear what was in the wind. So the little impudent fellow would waste many an ear in a forenoon; till at last, seizing some longer and plumper one, considerably bigger than himself, and skilfully balancing it, he would set out with it to the woods, like a tiger with a buffalo, by the same zig-zag course and frequent pauses, scratching along with it as if it were too heavy for him and falling all the while, making its fall a diagonal between a perpendicular and horizontal, being determined to put it through at any rate;—a singularly frivolous and whimsical fellow;—and so he would get off with it to where he lived, perhaps carry it to the top of a pine tree forty or fifty rods distant, and I would afterwards find the cobs strewn about the woods in various directions.

A brick could be used as a musical instrument. It doesn’t matter how bad it sounds, because I’ll be the band’s lead singer, and my sexy voice is like melted butter on a corn on the cob lodged directly into your anus. 


Spicy Mahi Mahi Fish Tacos with Roasted Corn Salsa 210 words SERVES: 4 FOR THE FISH 1 tablespoon fresh lime juice 1 tablespoon extra-virgin olive oil ½ teaspoon chili powder ¼ teaspoon cumin ½ teaspoon sea salt 1 pound mahi mahi, cod, or tilapia 1 tablespoon coconut oil 8 small corn tortillas 1 lime, cut into 8 wedges FOR THE ROASTED CORN SALSA 1 cob roasted corn, shaved ½ yellow onion, finely diced 1 large cucumber, peeled and finely diced ¼ teaspoon sea salt 2 tablespoons fresh lime juice 1 avocado, finely diced 1. In a medium mixing bowl, whisk together lime juice, olive oil, chili powder, cumin, and sea salt to form a marinade. 2. Cut the fish into bite-size pieces, add to the marinade, and toss well to coat. Cover with plastic wrap and place in refrigerator for 20 minutes. 3. Meanwhile, make the salsa: In a large bowl, combine the corn, onion, cucumber, sea salt, and lime juice. Gently fold in avocado. Set aside. 4. Heat the coconut oil in a medium sauté pan over medium. When the pan is hot, add the fish and cook for approximately 7 minutes, until firm and opaque. 5. Warm the tortillas in a microwave or, wrapped in foil, in a 350°F oven. Divide the cooked fish equally among the warmed tortillas, top with corn salsa and a squeeze of fresh lime, fold each tortilla over, and serve 2 on each plate, with wedges of lime on the side.

crawfish. Nine guests were already gathered around, squeezing the highly seasoned meat out of the tails, sucking the juice out of the rest of the carcass and then going immediately for another, washing them down with beer and also eating the potatoes and corn on the cob that had been boiled along with the crawfish. It was one of the most ingrained communal rituals in New Orleans, everyone eating from the same horn of plenty, facing one another and talking, talking, talking as they ate, about music they had seen, city politics, the Saints game, which was still going inside, making jokes, making plans, making good-natured trouble.

Shuck Corn Cleanly Getting rid of that silk can be tedious business. Slice off the stalk one inch above the last row of kernels. Microwave for two to four minutes (add time to this for multiple ears). Then gently shake and squeeze the husk (wear an oven mitten—it will be hot) until the corn slides out. The steam will separate threads from the kernels, and you’ll have a freshly cooked cob.

One Saturday, Mama went to visit her sister, Aunt June, at her house in Pensacola. When Pa suggested they ought to go for a walk in the woods, Becca was more than ready to explore. She put on her cowgirl boots and got her compass, canteen, and Swiss Army knife in case they got lost, and took his hand as they crossed the gentle slope of the back fields. Corn swayed, near ready for the picking, all along the fence line. She ran her fingers through the silks dangling from the ends of green-wrapped cobs, and it felt just like Barbie hair.

I really love being able to make a big pot of hearty soup for dinner. It’s a time-saver and the cleanup is always easier. This corn chowder is one of my family’s favorites. The East and West Coasts have their seafood chowders, but we prairie folk raise a lot of corn. No prairie cookbook would be complete without a corn chowder recipe. Serves 4 8 ears fresh corn, shucked 8 slices bacon, chopped ¼ cup (½ stick/55 g) unsalted butter 4 cloves garlic, finely chopped 2 ribs celery, finely chopped 1 yellow onion, finely chopped 1 tablespoon finely chopped fresh thyme 1 fresh or dried bay leaf 6 cups (1.4 L) milk 3 new potatoes (about 1½ pounds/680 g), peeled and cut into ½-inch (12-mm) cubes Salt and freshly ground black pepper ¼ cup (7 g) thinly sliced fresh basil or 4 sprigs thyme, for serving • Working over a large shallow bowl, slice the corn kernels off the cobs, scraping the cobs with the knife to extract the flavorful juices. Halve 5 of the bare corncobs crosswise, discarding the rest. Set the corn and cobs aside. • Cook the bacon in a large pot over medium heat, stirring occasionally, until crisp, about 12 minutes. Reserve 3 tablespoons of the bacon for garnish, leaving the remaining bacon in the pot. Add the butter, garlic, celery, onion, thyme, and bay leaf. Cover the pot and cook, stirring occasionally, until the onion softens, about 6 minutes. Add the reserved corn kernels and cobs, the milk, and potatoes. Cover, bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes. • Skim any foam from the surface of the soup. Discard the cobs and bay leaf. Transfer 1½ cups (360 ml) of the soup to a blender and puree. Stir the puree back into the chowder to thicken it. Season with salt and pepper and serve garnished with the basil or thyme and the reserved bacon.

I seen buck-toothed women could eat corn on the cob through a fence like this, but Killer can’t pull it off.

We had driven miles to find the world's creamiest cheesecake and the world's largest pistachio nut and the world's sweetest corn on the cob. We had spent hours in blind taste testings of kosher hot dogs and double chocolate chip ice cream. When Julie went home to Fort Worth, she flew back with spareribs from Angelo's Beef Bar-B-Q, and when I went to New York, I flew back with smoked butterfish from Russ and Daughters. Once, in New Orleans, we all went to Mosca's for dinner, and we ate marinated crab, baked oysters, barbecued shrimp, spaghetti bordelaise, chicken with garlic, sausage with potatoes, and on the way back to town, a dozen oysters each at the Acme and beignets and coffee with chicory on the wharf. Then Arthur said, "Let's go to Chez Helene for the bread pudding," and we did, and we each had two. The owner of Chez Helene gave us the bread pudding recipe when we left, and I'm going to throw it in because it's the best bread pudding recipe I've ever eaten. It tastes like caramelized mush. Cream 2 cups sugar with 2 sticks butter. Then add 2 1/2 cups milk, one 13-ounce can evaporated milk, 2 tablespoons nutmeg, 2 tablespoons vanilla, a loaf of wet bread in chunks and pieces (any bread will do, the worse the better) and 1 cup raisins. Stir to mix. Pour into a deep greased casserole and bake at 350* for 2 hours, stirring after the first hour. Serve warm with hard sauce.

Lonely, Mr Bulalonely I have no corn cob of my own. I am so lonely, Mr Bulalonely Wish I had pechay or a new smartphone.

Everyone watched the older gentleman wearing a smeared white apron who did all the cooking. It was Mr. Smoot, a longtime friend of her dad's. He gave her a nod of recognition right before he dumped an entire bucket of red potatoes into the boiling cauldron of water, then added a huge scoop of salt. "What's the white stuff?" Bass asked. "That's the salt. The fish boil here is just four ingredients: water, salt, potatoes, and whitefish from Lake Michigan. Some places add in corn on the cob or onions, but I like their simple approach best." "So what happens?" "In a little while, they'll add another basket that's full of whitefish and more salt. As the fish cooks, the oil will rise to the top. They have a special trick for removing it you aren't going to want to miss. It's the best part. Then we go inside, fill a plate, then pour warm melted butter and lemon over it and eat until we're stuffed." Sanna's stomach growled. She'd forgotten how much she enjoyed fish boils here. Rustic and delicious. As they waited for the fish to cook, she answered Bass's and Isaac's questions, but saved the best part as a secret. When everyone began to gather around the cooking pit, Sanna maneuvered Bass to the front so he could have a perfect view for the grand finale with her and Isaac behind him. When Mr. Smoot splashed the kerosene on the fire, it caused the fish oil to boil over the edge of the pot into the fire, making a huge flare- like a fireball. Bass jumped and the crowd oohed as one.

My grandmama Ola says that yellow is the first color she ever remembers seeing. It was just there, she says. Her mama dressed her in yellow, and back in Alabama there were yellow curtains in the kitchen. Their house sat between two willows. They were yellow in spring. When Ola found out from the doctor that she was sick and wouldn’t get better, she says all she thought about was how sed’d miss the color yellow. She went home and cooke a pot of corn on the cob and sliced up three lemons to eat.

He wasn’t fond of vegetables aside from corn on the cob, hated anything green unless it was a gummy bear, and basically had the appetite of a tween.

Togi-Jiru (water drained from washing rice) The cloudy water that results from washing rice is called togi-jiru, and it can be used later the same day to cook corn on the cob; fresh peas and beans; or root vegetables such as daikon, lotus root, and burdock root. The vegetables will taste sweeter because their natural sugars are enhanced by the starchy water. The water is also used in the garden, especially for watering flowering plants such as geraniums.

She turned to find Alva standing just inside the swinging kitchen door, carrying two large paper plates loaded down with Laura Jo's golden fried chicken, steaming mashed potatoes and gravy, corn on the cob, and oversized buttermilk biscuits.

Dick looked from one detective to the other, perplexed. “You guys working on this murder case?” he asked. “Nope, that’s homicide, baby,” Grave Digger said. “Me and Ed are trying to find out who incited the riot.” Dick’s hysterical outburst of laughter seemed odd indeed from so cynical a man. “Man, that’s how you get dandruff,” he said. Interlude Good people, your food is digested by various juices in the stomach. There is a stomach juice for everything you eat. There is a juice for meat and a juice for potatoes. There is a juice for chitterlings and a juice for sweet potato pie. There is a juice for buttermilk and a juice for hopping John. But sometimes it happens these juices get mixed up and the wrong juice is applied to the wrong food. Now you might eat corn on the cob which has just been taken out of the pot and it’s so hot you burn your tongue. Well, your mouth gets mixed up and sends the wrong signal to your stomach. And your stomach hauls off and lets go with the juice for cayenne pepper. Suddenly you got an upset stomach and the hot corn goes to your head. It causes a burning fever and your temperature rises. Your head gets so hot it causes the corn to begin popping. And the popped corn comes through your skull and gets mixed up with your hair. And that’s how you get dandruff. Dusty Fletcher at the Apollo Theater on 125th Street in Harlem

King's Hot Chicken Shack didn't exactly scream "romantic," not that I was looking for that. Clearly Daniel wasn't. The shack conveyed something entirely different, with its HOT! HOT! HOT! neon sign and posters of cartoony squawking chickens taped to the window. Nearly all of the items offered on the menu were similar to other hot chicken places I loved, like Prince's and Hattie B's, and most were foods you picked up with your hands, a second clue that Daniel was definitely not inclined to romantic thoughts. Hot chicken nuggets, tenders, wings, quarters, and halves. Waffle fries. Curly fries. Buttered corn on the cob. All of it sounded delicious... and very platonic. Like Flora's coffee shop, this place had an extensive menu, plus way too many heat levels for the average fried chicken consumer: plain, mild, medium, hot, hot, X hot, XX hot, XXX hot, and the ultimate heat: "hot like motherclucking hell!

Each strand of corn silk is actually a hollow tube connected to the undeveloped mother cob. The pollen travels down the silk to the cob, where it forms a single kernel. Each kernel has its own silk attached to it. Someone up there thought of everything, because they even made it so the silk is covered with a sticky substance that catches the pollen. To make sure it doesn’t just blow away.

Therefore, we must invest in research that allows us to grow more healthy food and transport it more effectively. And please make no mistake: that includes accepting genetically modified crops, those engineered to include a trait in the plant that doesn’t occur in its wild form, such as resistance to insects, tolerance to drought, greater vitamin A production, or more efficient use of sunlight to convert CO2 to sugar—as an absolutely necessary part of our food future. With more efficient plants, we could feed up to 200 million additional people, just from plants grown in the US Midwest. 33 These crops have gotten a bad rap for being “unnatural,” although many people who hold this view don’t recognize that most of the food we think of as “natural” has already been subject to significant genetic manipulation. The ears of corn you see at the grocery store look nothing like the wild plant from which modern corn came; over the course of nine thousand years, the spindly finger-length grass known as teosinte was cultivated to evolve larger cobs and more rows of plump, soft, sugary kernels, a process of modification that significantly altered the plant’s genome.34 The apples we’ve grown accustomed to eating have a bit more resemblance to their small, wild ancestors, but good luck finding one of those ancestors; they have been nearly wiped off the planet, and that’s no great loss to our diet, since the biggest genetic contributor to modern apples, Malus sylvestris, is so tart it’s darn near inedible.

After all, it was unrealistic to expect Paul to be her twin, to think they would react the same way in every situation, always be in the same mood, though there was no denying she craved that. She must withstand all differences, no matter how wrenching and painful. For instance, Paul didn’t like corn on the cob. Of all things! How could a person not like fresh, delicious corn on the cob? And how could she not care? “I don’t like biting the cob and the kernels taste pasty to me,” Paul had told her. “Pasty? Then you’ve had really bad corn. Good corn isn’t pasty.” “Don’t get mad. It’s not like corn is your personal invention.” “But it’s impossible. Everyone likes it.” “People with dentures don’t like it.” “What are you trying to say? Do you have dentures?” “No! I’m just saying they are a sizable slice of the population.” “Not anymore. These days most people get implants.” “Not in rural areas.” “Okay, fine, whatever! But eating corn together, we’ll never be able to do that?” “I like other vegetables!” Paul practically yelled. “Corn is more than a vegetable, it’s practically a national icon.

Tony anchored the Napoli in a scallop-shaped cove, and the young people waded ashore, carrying the baskets of food with them. “This is an ideal spot for a beach party,” Callie said enthusiastically. She and Iola took charge and gave orders. Frank and Tony were asked to collect driftwood, while Chet and Joe gathered plenty of seaweed. In a few minutes they returned. “Those stones over there will make a good place for the fire,” said Callie. She had found a natural pit among the rocks. In it the boys piled the driftwood, then lighted it. Soon there was a roaring blaze. Frank heaped more rocks into the fire. When the stones were red-hot and the flames had died out, they placed a layer of seaweed over them. Then the girls laid the lobsters, clams, and corn on the cob in rows and piled on several more layers of seaweed. “I can hardly wait,” Chet groaned hungrily as he sniffed the tantalizing aroma of the clams.

A snapshot memory, circa 1955: I'm draped over Dad's shoulder, bouncing along in time with his stride. It's a hot day and we're strolling through a fairground. Beside us, Verna clings to Mom's hand. A cob of corn has slipped from my sweaty clutches, and I'm shrieking at full lung capacity to have it retrieved. Bobbing over Dad's shoulder, I can see that tasty morsel - sticky with grit, no doubt - receding into the distance, and I'm furious. My parents, facing the other direction, are oblivious to my rising howls of protest. Big sister ignores me. Curious onlookers wander by, but I'm not at all self-conscious. I want that cob of corn, and I want it now! Nothing else matters... I learned soon enough that my parents would never react to my verbal outbursts unless they were facing me. If they couldn't see my face, it didn't count. I'm not sure when that realization dawned, but I know it was early. I recall, as a small child, running into another room to tug on Mom's arm. I knew instinctively that shouting would be useless. From my infancy, the deaf-hearing dynamic shaped every part of our mother-child communication. Specifics elude me; I only knew that I understood her, and she understood me. Most likely, we used a blend of speaking, signs, and gestures. If I had to describe it, I'd call it mother-talk, that intimate connection that happens between mothers and their offspring. You know how they just understand each other? Well, that's how it was, with us. Excerpt from Patricia Conrad's Gentle into the Darkness, p. 68

natural farming’ is an oxymoron; farming is a human-made invention and even the crops we think of as organic are themselves the product of our tinkering. Each time you nibble corn on the cob, you’re enjoying the selective horticultural meddling of an ancient Mexican farmer who died 3,500 years ago. Nor was it just crops that defined this new age of food production.

Scott! This is the queerest bag of wheat I've ever seen! It's all lumpy-like, but the label says it's to go to Cranberry." The other sailors looked at the bag too, and my father, who was in the bag, of course, tried even harder to look like a bag of wheat. Then another sailor felt the bag and he just happened to get hold of my father's elbow. "I know what this is," he said. "This is a bag of dried corn on the cob," and he dumped my father into the big net along with the bags of wheat. This all happened in the late afternoon, so late that the merchant in Cranberry who had ordered the wheat didn't count his bags until the next morning. (He was a very punctual man, and never late for dinner.) The sailors told the captain, and the captain wrote down on a piece of paper, that they had delivered one hundred and sixty bags

He sold smoked bluefish pâté and cocktail sauce, lemons, asparagus, corn on the cob, sun-dried tomato pesto, and fresh pasta. He sold Ben & Jerry's, Nantucket Nectars, frozen loaves of French bread. It was a veritable grocery store; before, it had just been fish. Marguerite inspected the specimens in the refrigerated display case; even the fish had changed. There were soft-shell crabs and swordfish chunks ("great for kebabs"); there was unshelled lobster meat selling for $35.99 a pound; there were large shrimp, extra-large shrimp, and jumbo shrimp available with shell or without, cooked or uncooked. But then there were the Dusty staples- the plump, white, day-boat scallops, the fillets of red-purple tuna cut as thick as a paperback novel, the Arctic char and halibut and a whole striped bass that, if Marguerite had to guess, Dusty had caught himself off of Great Point that very morning.

I tuck the cob of freshly creamed corn into my pocket and head out after her.

Ambling through the market, I spot baskets of purple and orange cauliflower, bundles of Swiss chard and collard greens, and crates of Honeycrisp apples and Italian prune plums. The tables at the market always feel a little schizophrenic this time of year, as piles of fat summer tomatoes rub shoulders with apples and knobby winter squash. Just as the late-summer fruits and vegetables are celebrating their last hurrah, the autumn harvest makes its timid debut, competing for the attention of market-goers who may have tired of the surfeit of corn on the cob and tomato salad, but who may not be ready to commit to six months of gourds.

thunder-n-lightning—a chilled mix of cucumbers and onions marinated in spiced vinegar—baked beans, biscuits the size of a man’s fist, corn on the cob, and the holy trinity of cold salads: pasta, potato, and pimento cheese.

Every night she was shocked by the many uses of peaches. The women knew how to make anything out of them---peach-and-pecan soup, peach salsa, peach-and-onion fritters, peach-and-amaretto jelly. They combined them with the produce of their vegetable garden, which lay behind the men’s dorm. When the men cooked, it was less creative---burgers, sometimes steak. But there was always corn on the cob, cucumber-and-parsley salad with cider vinegar, beans, mild white cheese crumbled on tortillas and cooked over the open fire.

Let’s start with the worst methods in terms of antioxidant loss: boiling and pressure-cooking. When you use these wet-cooking methods, some of the nutrition is lost into the cooking water, but less than I would have thought. For instance, the researchers found that boiling removes an average of 14 percent of the vegetables’ antioxidant capacity. So, if you like your corn on the cob boiled, you could just add an extra quarter ear to the pot. (Six quarters boiled may have all the antioxidant power of five quarters raw, baked, or microwaved.77) Of the six cooking methods studied, griddling and microwaving were actually the gentlest. Nuking your veggies appears to preserve, on average, more than 95 percent of antioxidant capacity.78

Parching corn—shell dried corn off the cob in the fall or wintertime. Toast it in the oven like parching peanuts. It

Smiling, he smuggled me an extra-tender ear of buttery sweet corn, which I gnawed to cob in three seconds. Aware I no longer ate human. Rather like a homeless dog.

The women's gazes skewered him from opposite ends, making him feel like corn on the cob, sweating over the grill.

As they wove their way through the crowded street, they passed numerous barbecue tents, the focus of the festival, after all. Inside the tents, the barbecue sandwiches were made in an assembly line. Sauce, no sauce? Coleslaw on your sandwich? Want hush puppies in a cup with that? The sandwiches could be seen in the hands of every other person on the street, half-wrapped in foil. There were also tents selling pork rinds and boiled corn on the cob, chicken on a stick and brats, and, of course, funnel cakes.

Yes, it was almost time for the Bears’ Thanksgiving, the day they gave thanks for their standard of living. And what a standard it was! From hollow to hill, from glenloch to glade, the bears of Bear Country had it made! Except for the legend! The legend that said: if the bears of Bear Country were selfish and greedy and insufficiently kind to the needy, giving them no more than a tail or a wing, then Bigpaw would come AND DO HIS THING! “We’ll have pickles and olives, marshmallow yams, two kinds of pie, jellies and jams, seven-grain bread, turkey, of course, also radishes, both red and horse, corn-on-the-cob, dripping with butter. So yummily yummy! So utterly utter!” So as you can see in Papa Bear’s case, all Thanksgiving meant was feeding his face. “And I almost forgot, no ifs, ands, or buts, my favorite treat…” “We know, Papa. MIXED NUTS!

SNACK AND MEAL TIME Provide a chair that allows the child’s elbows to be at table height and feet to be flat on the floor. A stool or pillow may help. (Kids fidget less when they feel grounded.) Offer a variety of ways to eat food, e.g., eat pudding with a spoon, or scoop it up with fingers; use a spoon or a fork to eat corn kernels, or use both hands to munch corn on the cob; and spoon chicken broth, or lift the bowl to her mouth. Offer a variety of foods with different textures: lumpy, smooth, crunchy, chewy. Keep portions small, especially when introducing new foods. Let the child pour juice or milk into a cup. A tipless cup will help prevent accidents. The child who frequently overreaches or spills juice needs much practice. Encourage the child to handle snack-time or mealtime objects. Opening cracker packages, spreading peanut butter, and eating with utensils are good for proprioception, bilateral coordination, and fine-motor skills.

Gabriel Solomon, our sandy-lashed, red-haired, soon-to-be-surgeon waiter, recited the night's menu: salad, broiled salmon, boiled red potatoes, sliced tomatoes and corn on the cob, all served family style. A vast slab of butter lay on a white plate next to baskets of bread- white Wonder bread and buttermilk biscuits, neither of which had ever touched our lips. There was a bottle of Hershey's chocolate syrup in the center of the table, a novelty for Jews who didn't mix dairy foods with meat. "The milk is from the farm's cows," Gabe explained. "It's pasteurized but it doesn't taste like city milk. If you'd like city milk, it will be delivered to you. But try the farm milk. Some guests love it. The children seem to enjoy it with syrup." Gabe paused. "I forgot to ask you, do you want your salad dressed or undressed?" Jack immediately replied, "Undressed of course," and winked. My mother worried about having fish with rolls and butter. "Fish is dairy," my father pronounced, immediately an expert on Jewish dietary laws. "With meat it's no butter and no milk for the children." Lil kept fidgeting in her straight-backed chair. "What kind of food is this?" she asked softly. "What do they call it?" "American," the two men said in unison. Within minutes Gabe brought us a bowl filled with iceberg lettuce, butter lettuce, red oak lettuce. "These are grown right here, in our own garden. We pick the greens daily. I brought you some oil and vinegar on the side, and a gravy boat of sour cream for the tomatoes. Take a look at these tomatoes." Each one was the size of a small melon, blood red, virtually seedless. Our would-be surgeon sliced them, one-two-three. We had not encountered such tomatoes before. "Beauties, aren't they?" asked Gabe. Jack held to certain eccentricities in his summer food. Without fail he sprinkled sugar over tomatoes, sugared his melons no matter how ripe and spread his corn with mustard- mustard!

Personality-wise, she reminded Greta of one of those exotic vegetables she was drawn to at the farmer’s market but didn’t know how to cook. Kohlrabi, maybe, or a Jerusalem artichoke. Not very approachable. Not sweet or overly familiar. Not easily boiled down or buttered up. Not corn on the cob. Greta felt an instant kinship with Sabine, since she, too, was kohlrabi. Bees

I want lamb or venison steak. Baked potatoes with honey butter. Corn on the cob. Rolls. And apple pie, like the one you made before. I really liked it. I want it with ice cream. You owe me one naked dinner, but I’m not a complete beast, so you can wear a bra and panties if you so wish. The blue ones with the bow will do. Curran, Beast Lord of Atlanta

Corn on the cob of despair, and in breakfast prayers / I am two breads of toast and toasted seeds / spread too thin.