'Over and again, a mere two foods find their separate ways to my plate: corn on the cob and the tomato sandwich.' (via thknwco)
Ears of Colorado’s famed “Olathe Sweet” sweet corn. Olathe, midway between Delta and Montrose on Colorado’s Western Slope, is built on this corn. Olathe’s farms used to be big on barley and sugar beets, but in the late 20th century, demand fell precipitously for both. A crafty corn geneticist developed a strain of maize that he called “Olathe Sweet,” and it revived the town’s fortunes.
As a category, “sweet corn,” of which Olathe Sweet is just one strain, differs from “field corn.” A full 99 percent of all corn grown in the U.S. is field corn, destined for animal feed, ethanol production and other factory-made stuff such as cornstarch or high-fructose corn syrup. Husks should feel moist, hug the ear and be a pleasant shade of light to dark green. Silks should be tan, golden or light brown. Avoid cobs with slimy black silks.