Corn?

This was my draft title for over a year, and you know what? She's a keeper.

So….I originally started writing this a YEAR ago and never finished it but here we are.

In honor of 1. The Tony Awards, and 2. It being Father’s Day, I thought I’d revisit this old draft as well as rediscover my love for corn.

Or maybe just reemphasize, I have never not loved corn.

So here she is boys, here she is world—

a revived, but still relatable, writing about corn.

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(circa 2023)

Maybe it’s the Tony’s Awards that just passed, or now that the summer heat is here. But corn feels like it’s having a comeback. Personally, just for me, I can’t speak on corn’s state for anyone else.

Side note: if you love theatre, you must listen to Shucked. I saw it in New York last month, and it was incredible. The cast album is fun, clever, and full of Southern hospitality and pizzazz. Oh, it’s also about corn, have fun!

When I think of corn in the summertime, I think of my dad and my Siti.

Whenever HEB would have their 6-for-1-dollar corn sale, our fridge would be PACKED with unshucked corn.

At my Siti’s house throughout the spring and summer months, you could always find a gallon bag filled with cooked corn, ready for my dad, uncle mark, and Gido to enjoy.

It wasn’t just for them, but they were the target demographic.

She would keep in on hand anytime my dad came over, he’d always snack on a piece of corn. I remember her, my sister, and I snacking on it while watching The Food Network or Jeopardy.

I have never met a woman who ate corn so slow, it was inspiring.

Most people eat it “typewriter” style, from end to end, but this woman ate corn the “rotary” way (I think that is the term). She’d go ear by ear individually all the way around until every row was gone. Again, impressive.

Also, so tedious. It’d take anywhere between twenty minutes to an hour to finish one cob. Yet, a great way to keep you busy for a while! I know this from experience.

In the fourth grade, I went through a season where I’d bring a cob of corn as my “class snack”. Other kids had Cheez-Its or fruit snacks or whatever name-brand-private-school-snack, I had a whole cob of corn.

I blame my dad’s mini-hyper fixation on roasting corn on the grill that spring.

And I’d take MY. DANG. TIME. to finish it!

Simple, nutty, and naturally sweet and rich. There’s a reason why so many cultures incorporate it from desserts to table staples.

(circa 2024)

On another note, tell me why I thought you couldn’t eat corn raw until…THIS WEEK. After a long night of work, I came home wanting a sweet treat but not a sweet sweet treat.

I open the fridge and I see four GORGEOUS, white and light yellow cobs of corn.

bingo.

I split one of them in half and immediately started my rotary.

Picture it: all the lights are off except the fluorescent glow of the fridge, like heaven’s gate. The only thing going on in my brain is how sweet and crisp this cob of corn is.

The next morning, I’m talking with my aunt asking where she bought the corn and how she made it,

“It’s from Randall’s…and I didn’t cook the corn…”

“Oh!” I believe I responded with, internally hoping I don’t die.

Update: I’ll survive, and will continue to be amazed with how good corn is on its own.

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In conclusion: I will be purchasing more corn this summer.

Also, Happy Father’s Day to the guys in my life who instilled a deep love of corn in this writer.

There’s never a moment I don’t think about these men when I have a piece of corn in my hand. I’m incredibly thankful for the lessons learned, family values, and big love you’ve instilled in my generation. This post is for you. Thank you.

With Love,

Cara