I suppose for many it goes hand in hand with Corn on the Cob, the melted stick of butter that everyone rolls their corn of cob in before dousing it with salt. I was raised that way too. I can still remember the plate of butter with melted impressions of kernels and a cob size valley in the middle.
But somewhere along the way, I stopped buttering up my corn. I stopped dumping salt all over it. I started tasting how incredible it was on its own. Now I am not crazy – a freshly buttered cob of corn is delicious. But I just can’t bear to take something so healthy and pure and corrupt it. So I skip the butter and salt – and, perhaps most importantly, I am teaching my kids to do the same.
When I pass my children a cob of corn, they don’t instinctively reach for butter and salt. They just eat it and enjoy the mouth-watering taste of fresh corn. And I find that training their taste buds on naturally flavourful and sweet vegetables like corn on the cob helps when I hand them a plate of other cooked vegetables...
