Give a glorious corn feast
Butter and salt for the purists, imaginative seasonings for the adventurous, a potluck spread for all
For the last 31 years, Neil and Susan Hall and Allan and Barbara Fredrickson have taken corn to the ultimate level in eating, sharing the experience annually with about 150 friends. The process begins in late spring at the Halls’ nursery in Mount Vernon, Washington, when they plant four 200-foot-long rows of corn. The variety they currently favor is Platinum Lady, a sweet white hybrid well suited to their climate.
Then, on party day, they serve up a feast of succulent corn cooked within minutes of harvest ― right in the field where it grew.