As a corn-fed Ohio woman, I enjoyed Margaret Williams’ article on growing corn. It’s been 15 years since I have had land to grow corn on, but I remember fondly the days of my childhood: going out to the cornfields at 5 p.m. to pick our Golden Bantam ears for supper that night, husking them and popping them into the big pot of boiling water, sitting down to a meal of home-grown vegetables. Any leftover [corn] was likely to be cut off the cob and sautéed in butter for breakfast, or else put into stewed tomatoes for another meal.
To get a good creamy corn, you need to get “green corn,” the not-quite-ripe ear, and that is hard to find in the commercial market, where most ears tend to be very mature. This is the kind that is perfect for corn fritters (pancakes), another of my favorite corn dishes. I wish M.W. well in her corn cultivation.
— A.A. Lloyd