Dave and I were listening to NPR on our way to hang out with friends for happy hour at an amazing new Stephen Starr restaurant called Route 6. It's an outstanding new seafood restaurant with mouth-watering clam chowder. Go for happy hour, 4:30-6:30 when you won't pay a lot for amazing food and great drinks.
Anyway I was so intrigued by this guy Jack Bishop who was talking about corn. Bishop say, "The corn we eat now bears almost no resemblance to the corn we ate a long time ago," he says. "Using an old recipe, it might say to cook it for 8 to 10 minutes, but that is way too long."He says this because corn used to be starchy, however now it is much more sweet. Bishop also recommends boiling corn for no longer than a minute or two, if
you're going to go the non-grilling route.
