Written by Lisa Mason
I love corn. Steamed, boiled, grilled or baked. On the cob or off. In salads, soups, breads or popped, in a large bowl, dazzled with a dribbling of olive oil and a dusting of parmesan cheese. It’s all good. My favorite is eating it on the cob, clutching each end of the ear, turning it slowly as I methodically move from left to right, dislodging and eating the kernels.