Jinx Minx wrote:
> "Lynn from Fargo Ografmorffig" > wrote in message
> ...
> On Jun 30, 8:44 pm, "gloria.p" > wrote:
>>> George wrote:
>>>> The yellow/white corn seems to be the most popular here but a few grow
>>>> yellow corn. I remember asking at one stand and they said everyone
>>>> wants
>>>> the white or white/yellow.
>>> The yellow corn of my childhood was very starchy and not nearly as sweet
>>> as today's yellow and white hybrids or plain white corn. IMO, the
>>> yellow, when only slightly over-ripe, tastes very starchy.
>>>
>>> The best tasting corn I have ever eaten in my life was a bicolor hybrid
>>> from the San Pascual Valley in northern San Diego County.
>>>
>>> gloria p
>
>> That yellow corn you remember from your childhood was probably what my
>> mom called "field corn". I loved it too. When it was really young it
>> was just a little sweet - not starchy just "veggie". The new sweet
>> corn is too sweet. That's from all that damn "high fructose corn
>> syrup" I bet! Especially now that I'm cutting waay back on salt. I
>> keep putting more butter on so it doesn't taste so dang sweet!
>
>> Lynn in Fargo
>> Eating all the sweet corn I can get my (bad) teeth on while I can
>> because they're ALL coming out July 27th. (Full anesthesia, thank
>> Alex!)
>
> Isn't "field corn" the tough corn that's fed to animals? I didn't think
> that it was edible "as is" on the cob. Someone with a farming background
> correct me if I'm wrong?
>
> Jinx
>
>
You're wrong, at the "milk" stage field corn is excellent for roasting
ears, boiling, making cream of corn, etc. It gets tough after it drys on
the stalk and is harvested for animal fodder. Even then it can be ground
for corn meal.