Corn stalks
Ronna Welsh
Corn stalks, some just inches tall, break New England soil starting late June. They know nothing of our current pandemic. Planted mere inches apart, twelve stalks of corn crowd into 6 square feet. 🌽
With an eater's anticipation, I wait for the stalks to convert the intensifying summer sun into sweet kernels for unsurpassable corn. I like eating it raw, the kernels shaved off the cob, or the whole cob boiled only for a minute, until sun-yellow. Here, it is grilled briefly over a live flame, charring enough to become a little chewy. That’s when the salt sticks best. ☀️