Why do I expect—and want—to eat corn-on-the-cob only during summer?
I suspect it’s because, growing up on the east coast, that’s when it was available. It was grown locally and sold at roadside stands. We’d grill up burgers, cut some summer tomatoes, shuck and boil a dozen ears of corn, slather on the butter and salt, and have ourselves an outdoor feast.
I didn’t realize how intimately I associate corn-on-the-cob only with summer until this year, when corn started to show up in the grocery stores. I never think about corn-on-the-cob except in the summer. I don’t crave it in the winter. I don’t look for it in the spring.
Then it struck me: I don’t want to be able to buy corn-on-the-cob during any other time of year.
For me, corn-on-the-cob is a summer food, like fresh peaches and real tomatoes, that only taste good when grown locally and seasonally. It’s a pleasure to be savored; appreciated partially because of its limited availability.
If corn-on-the-cob was suddenly available year-round, I suspect it would imitate winter-grown tomatoes: looks good on the outside, but taste-less on the inside.
Then I wondered, why isn’t corn-on-the-cob sold year-round?
Every other type of produce seems to be sold year-round, grown in another country and shipped to the U.S. And with corn, it doesn’t even need to be imported; we already grow a ton of it in the U.S. Yes, most of it is used for other purposes, but…still.
So, given it’s already being grown, why isn’t corn-on-the-cob sold year-round?
Or maybe it is? And I have a blind spot and simply don’t see it in the store because I don’t want to see it?
(If so, I’m sure it’s my only blind spot 😊)
How ‘bout it.
Corn-on-the-cob: year-round or seasonal?
Photo source: 1195798 on Pixabay