Things we love about the cottage: Corn on the cob

corn on the cob

We have a pig roast at our cottage every year, and it’s a pretty major affair with up to 80 people attending. Lots of people say the pork is the best thing about the day.

But for others, it’s all about the corn on the cob.

We have a corn pot that could be used to bathe a grown person of reasonable size. My uncle, a welder by trade, made it specifically for corn at the pig roast. When you’re boiling corn for 80 people, you’re going to need a big pot. It’s always a flurry of corn-grabbing activity when it’s ready!

Some of the best things about corn on the cob:

  • The groove you get in a pound of butter after a few people have rolled their corn in it.
  • The fact that no matter how much you shake the salt shaker, you can always add more salt, and it never starts to taste too salty.
  • The different kernel strategies people use: the row-by-row tactic, the random-bites-till-it’s-all-gone method, the round the barrel technique, or the (significantly less fun) system of using a knife to cut the corn off the cob. After all, it’s called corn ON the cob for a reason!
  • The amusing corn holders you can find.
Photo by UncommonGoods.com

Some of the worst things about corn on the cob:

  • The cobs—they’re kind of gross. What do you do with them after you’ve eaten all the corn?
  • The urgent need for dental floss.
  • Butter on your face.
  • The over-salted feeling your lips get after your second cob.
  • When someone tries to stretch a batch of corn by cutting the cobs in half—unacceptable!
  • Running out of corn—whether you’ve picked up two dozen or six dozen cobs, when you’re hosting a big crowd, there never seems to be enough.

Corn is one of the classic foods from the cottage. Whether it’s golden bantam or peaches and cream, boiled or grilled, it’s always delicious!