For the last ten Prince Edward Island summers, HG/BSK and family have consumed scores upon scores of local, seasonal sweet corn on the cob. Most of it has come from Blum’s, a fresh corn farmer working from a truck in the Town of Montague. For years, BSK exchanged corn cooking lore with the woman who sold the good stuff. She’s been replaced by an efficient gent. No chat. BSK, a midwestern corn maven, has been concerned about Blum’s. Early ears were a bit gummy, lacking the champagne-pop and sweetness of Blum’s usual variety. However, Blum’s has made a dramatic turnaround. Back to scrumptious. HG/BSK have discovered that two (or two and a-half) ears make a complete meal (when washed down with lots of red wine, of course). HG/BSK tummies have shrunk in maturity. Can’t knock off burgers in traditional American fashion after a corn feast. HG/BSK now follow their corn gluttony with a modest salad. If there’s left over corn, corn pancakes for breakfast or the kernels are added to BSK’s splendid fish/clam/mussel/bacon/potato/herb chowder. Corn pudding may also be in the future.
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