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This morning, the farm stand had two big bins of corn, white and bicolored. We went for the bicolored but would have preferred old-fashioned yellow corn had it been available. Today’s white corn tastes like sugar water. We prefer yellow corn’s meaty starchy kernels and naturally balanced sweetness. We peeled and sliced a tomato, added feta, a little crumbled crisp bacon, chopped chives, and a good drizzle of olive oil. Just Irish butter and s & p for the corn. Couldn’t be simpler. Couldn’t be better.

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