Everyone born in Iowa likes corn. A generalization maybe, but it is certainly true of my husband. It sure makes cooking dinner in the summer easy. It also makes for a meal which is totally unhealthy for anyone, especially the older generation, of which he (sorry sweetie) is one. You see, the final touch is lots of butter and salt. To complete his preference, the only thing resembling a vegetable is sliced tomato (sprinkled with vinegar) and of course the best kind of sliced tomato is fresh off the vine, which around here is in late August or September. So for the time being, I have had to improvise.
This year we have had two meals of corn. In this last one I incorporated two pork cutlets, hacked off a loin which I was getting ready to cut in two and freeze. Pork, of course, is another favorite of sons of Iowa—and my sons-in-law. Since all I have to do is boil a pan of water and throw in the ears of corn (immaculately shucked) for a few minutes, I will not complain.
But should any of the local gentry drop by for dinner, I can gussy the whole thing up a bit.