Corn of the cob

     A seasonal favorite of mine is corn of the cob. You certainly can't get it in the winter and not in the spring either. It's a summer food. Well, you probably can get in during the winter, but it wouldn't be from around here. Unlike steak, you can't really change the recipe for it. However, you can add certain after effects.
      Of course, corn can't grow in the mountains, and Colorado is famous for its mountain's (the rocky mountains). However, they do grow corn in Colorado, just not in the mountains. If the corn isn't grown in your area then it's probably not fresh. Obviously, the farther away the corn is coming from the longer it takes to get to its destination and the less fresh it'll be. I'm leaving the starting farm and the corn's final destination not specified because it would be different for each individual. Thankfully, unlike, for example canned peaches, you can see the product. Or get a general picture anyway. With canned peaches, if they used bad peaches (for whatever reason), then you don't have any idea what your product looks like, or the size of it, until you open up the can and hope for the best. Corn on the cob is only in its natural container; its husk. You can generally get a picture of what the size of the corn is by the size of the husk or gentle feeling the place of the cob in the husk. Also, by the health status of the husk, you can try and judge the quality of the corn itself. If you buy local corn on the cob then you probably don't need to check it, though that could change depending on how many people are buying it and how much has been sitting around. However, whether it is necessary to check the corn or not, it is still good practice. Also, you never know when something could come up. Overall, I think I have had pretty good luck with picking out corn.
     All foods can be compared to each other in some way or another. When cooking steak, it has been noted that you can season it with a whole arsenal of spices and herbs. Also, it can be cooked to several different variations of how done it is. Lastly, several different steak sauces can be added when consumed or left with out any. (Last night, my steak was juicy enough without any sauce added). With corn on the cob, the choices are rather limited. There are always ways to vary how to bring food to the table, but some food can be changed less than others. With corn on the cob I boil a pot of water and drop the dehusked corns in. Later, I take them out and pile them on a plate. When I'm ready for my next corn on the cob, I remove it from the other plate and place it on my plate where I proceed to put the corn on the cob holders on either side of my corn on the cob.

A picture of corn on the cob holders.

After I have adjusted my corn on the cob holders so that they won't fall off as soon as I pick them up I pick up my corn on the cob. You would have pretaken out a stick of butter and placed it in a special container before the start of the meal.

Here you can see what my stick of butter holder looks like.

I twirl my corn on the cob over the stick of butter, so that it just barely scrapes the utmost top layer of butter off and onto my corn. I continue the process until each kernel of corn has butter on it. Or rather, almost all. There is generally a stubborn corn that I can't get to, but amongst the rest of the butter it isn't noticeable.
 I salt my corn next, but you don't have to. Some people like their food saltier than other people.
     Enjoy you corn on the cob and the summer!