grat
Member
We had those when I was a kid. Nothing better than sweet corn at it's peak.
Mmm... Roasted corn on the cob. Nero Wolfe's recipe is worth mentioning:
“Shucked and boiled in water, sweet corn is edible and nutritious; roasted in the husk in the hottest possible oven for forty minutes, shucked at the table, and buttered and salted, nothing else, it is ambrosia. No chef's ingenuity and imagination have ever created a finer dish.”
--Nero Wolfe