That corn we got in the CSA share last week turned out to be quite scrumptious.  I don’t think I have ever seen kernels like that – it was sort of like my teeth were before I got braces: big, irregular, and all over the place — not like regular corn where the small kernels go up and down in straight rows.  This corn was definitely creative.

I ate about a fourth of it as I cut — I could not resist – it was sweet enough to be a dessert (do you know that I have heard of people who cook their corn with sugar?  Amazing! Corn is sweet all by itself.)

So, anyway, tomorrow, I am going to make a corn salad with red bell pepper, sauerkraut, onion, minced garlic snapes, and, most probably, what’s left of the Zukay red bell pepper/cilantro dressing — Tomoko, my room-mate, and I really really like this one.  (we were in love with the sweet onion/basil dressing until we tried this one)  I’m thinking we have to buy a whole carton of this stuff right away!

I usually do a Mexican-ish corn salad, with chili powder, lemon juice, red bell pepper, and onion, but I think I am going to put that off until I get my next infusion of organic corn.

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