Ode to Corn on the Cob

My love and infatuation with corn on the cob has been long existant.  For as long as I remember, I've been a big fan.  I remember as a kid, my dad would drive easily 30 minutes out of his way to find a good fresh produce stand that had authentic "Maryland" corn.  Because, as you see, Maryland corn is different then all of the east coast, apparently it is sweeter, so I am told.  He will even call me to let me know when the last week I can get good Maryland corn is during the year, and of course recommends me to drive 20 minutes out of my way in order to accomplish this task.  My father has yet to realize, that rarely do I venture out of the city, and would probably be appauled to know that I buy my corn at Shoppers.

But I digress, this blog is about my love for corn on the cob.  Far superior than its loose counter part, corn off the cob (just goes to show, being loose isn't always better). Now, I'll take my COTC any old way, boil it, throw it on the grill, most of the time with some spray butter and salt....plain and simple.  But last night, I had quite the tasty variation.  It was corn that was smothered in butter and mayo and then covered with feta cheese.  Apparently the butter and mayo are needed to get the feta to stick.  Now, I still denied the inner-fat-girl in me and scraped most of this off, but a good amount was left in the crevices.  OH-EM-GEE...delish.  I ended up eating three ears.  And I don't regret it, at all.  The best part, it was only $1 an ear.  God bless the talent of the cooks at Ryleighs.  Kudos to you.

The only truely sad part of all of this is the realization that October is now upon us, and I must say good bye to my infatuation until next summer...its like saying good bye to a lover.  Hard and painful, tear.