RE: Corn On The Cob
Having spent some of my erstwhile youth and early adulthood in Ohio, Michigan and Illinois, primarily in Ohio. I will have to say that corn from that region is far superior to any other corn. However that region is often referred to as the midwest, look at a map, I'd say that that portion of the country is part of the eastern portion of the United States.
That being said, when I lived in Ohio, my house was smack dab in the middle of 1800 acres of corn, (Amish country), and that is where the tastiest corn was to be had. We would either start the water boiling, or fire up the grill, go out in the field, pick and shuck as many ears as needed, rush them back to the cooking source and commence to cooking them. Maybe five minutes at most from picking to cooking source. That and a two pound beefsteak tomato made for the perfect meal.
As an aside living amongst that much corn also made for great hunting, deer, pheasant, squirrel, rabbit, etc. You pretty much had to decide what you wanted for dinner and wait for it to come out of the fields and then shoot, field dress it and throw it on the grill. Ah, heaven.
Nowdays I live in the high desert in Nevada and raise cattle. I raise field corn for the cattle that I consume, and for those local folks that I butcher for, as I cannot stand range feed beef. For criminy sakes the cattle eat sage brush and other range feed. No marbling what so ever on that diet. Nasty tasting. We also grow sweet corn for our own consumption. However I I don't think it is as good as what I ate when I was growing up. This has been an excellent water year and we anticipate 100% water
allocation from the irrigation system, so I won't have to pump any water from my wells.
We are going to Florida in several weeks, so I will bring some Florida corn and tomatoes home for a great feast.