"George Shirley" > wrote in message
. ..
> 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.

Thanks for that clarification for me. I knew that it was used for cornmeal
and other ground corn products, I just didn't think it was edible as a fresh
cob variety. At least, that's what I was told when I was young!

Jinx