There's no denying the raw power of corn—the way its sweet, juicy kernels explode in your mouth, dripping down your chin as you mow down those golden kernels row by row like a beaver. We are not talking about the hard dent corn used for masa or the starchy field corn dried for hominy, cornmeal, polenta, popcorn, and animal feed. The corn we’re chatting about today is sweet corn, the kind that overwhelms you with its combination of salty, starchy, and unadulterated sweetness.
This past Sunday, I sat down with Jacob Grant from Roots Farm to do what we do best—talk corn. Jacob's my go-to guy when I want to do a deep think about produce, and I figured it was time to let you in on one of our chats. It's a question-and-answer format, but don't be surprised if you hear my own thoughts woven in here and there—because, well, that's how juicy conversations go… (was that too "corny").
Why does some corn look gnarled at the tip and usually contain a "worm," Are we cool with this?
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