My family and I just got back from a vacation in MN and SD and I have a question about corn on the cob. What is COTC or "Fresh Corn" (as it was advertised out there) supposed to taste like to an Upper Midwesterner (vs. a New Englander like myself)?
I ask because the corn I had (and, now that I think about it, the COTC I have had in MN on previous visits) has always been big (large kernels), chewy, very yellow, and not sweet--in short, corn that I would normally classify as old and inedible. (This included the ear from the Corn Palce itself!) In contrast , the COTC I am used to is small kernel, white or whitish yellow, sweet, and tender-crispy.
Is this a real regional difference in what corn is supposed to be? ( I could imagine a sort of purity in having COTC that is more grain-like, vs. vegeatable-like.) Or am I just a lousy corn magnet when I visit MN?