The fresh corn season is winding down. Gobble those cobs like tomorrow is here.
I was inspired by the terrific corn salesman at James’ Pumpkin Stand, a great master of corny jokes who is happy to pre-size the ears for you, and his efforts to bring fresh, sweet corn to the hordes of fans who reside in The County. And so here are some idle notes on a multi-colored moment of bliss.
Traditionalists here will say to take a full ear of corn, husk it by tearing its “hair” off and skinning its leaves, plunge the entire ear in water boil it, then hit it with salt and butter.
In the South, huge pots are used. One is to cook the corn and another holds the melted butter. Cook the corn in a frying sieve, like frying spuds at the diner, then dunk them in the melted butter.
The coons are lining up. They have washed their hands.
For the sophisticated, polite, church-social types, a slightly more genteel approach is used: People eat it with corn holders. This is so the more refined, like maiden aunts, can politely indulge without dribbling corn juice on their ruffled shirts. The holders are inserted in the ends before attacking the ear with a pat of butter and a firm knife.
The fun of chasing that pat of butter as it melts brings much amusement to the meal. Some who partake this way manage to smile at the exasperating effort, their fingertips doused in buttery goodness. It might be said that they are buttered up.
The rhythmic munching of kernels on the line would please many a drill sergeant with a love of typewriters.
While in China and Korea, I learned that it was a sign of a respectable host to take the ear of corn and break it into pieces about the size of two fingers breadth. This allowed the eater to enjoy a vegetable soup or similar dish. The smaller pieces of ear could be enjoyed by more people. And delightfully, the corn on the cob could be held with chopsticks.
In corn season, nibbling the ear takes on new meaning. Enjoy the delight. Spice up the ears with some steak seasoning, or replace the butter with zesty Italian salad dressing or some steak seasoning. You can also change things up and grill it. Welcome, cobs — we might need to make Cobb salad to celebrate.
The coons are cheering their support for the gardeners and farmers. Join them.
Orpheus Allison is a photojournalist in The County who graduated from UMPI and earned a master of liberal arts degree from the University of North Carolina. He began his journalism career at WAGM television, worked around the U.S., and later changed careers and taught in China and Korea.
