My Tribute to New Jersey Corn
It’s been way too long since I last posted, so let’s get back into the swing by talking about something of crucial importance: corn.
That most humble of crops, corn is one of the most widely consumed plants there is. But it rarely gets the respect it deserves. It’s processed and transformed beyond recognition into things like corn chips, corn syrup, ethanol, animal feed and who knows what else. Or, it’s kernels are unceremoniously stripped off their cobs and shoved into tin cans or stuffed into plastic bags where they end up in the supermarket’s freezer section for eternity.
But for two months a year, we get to experience how corn should be experienced – slathering it in butter and gnawing it right of the cob. Sure it’s messy and unsightly, but when it’s summer and the corn is ripe, there’s no better way to eat it. And there is no place that does corn better than New Jersey.
For whatever reason, Jersey corn is the best in the country (take that, Iowa!), offering ears full of juicy kernels as sweet as candy, putting that nasty candy corn shit to shame. But why New Jersey of all places? Some say it’s the naturally fertile soil – or maybe there’s just a lot of fertilizer in the soil. Could it be that all the chemical runoff causes some kind of reaction to make it better? Or maybe when God was creating New Jersey, he knew that one day it would be the butt of everyone’s jokes and known more for corrupt politicians and trashy reality TV stars than anything else, so he blessed the land with the best corn on earth. It’s plausible.
But as good as the corn in New Jersey may be, there is one place that offers corn superior to anywhere else in the state, Samaha’s Farm Market of Aberdeen. This staple of my home town simply offers the best corn there is. I can’t tell you how many summer meals from my childhood to my adult life were made all the more better with Samaha’s corn. It’s so good, anytime we’d make the trip to Long Island to visit relatives, said relatives would implore that we stop at Samaha’s on the way and bring this holy Jersey corn (or as native New Yorkers call it, “cawn”) across the border. And now that I’m living on Long Island, I’m the one demanding delivery of Samaha’s corn.
And it’s definitely worth it. From the minute you eagerly rip away the husk and gently brush away the fair silk to reveal those virginal, cream-colored kernels, you know you’re in for something special. And when they’re in their water bath steaming away, it will seem like the longest minutes of your life as the scent of corn gently caresses your nostrils. Once cooked, you might be tempted to dive right it in, but be careful, it will be pretty hot; besides, the corn, being the temptress that she is, wants you to take it slow and savor every minute.
Woah, got a little carried away there. Anyway, you definitely could eat the corn as is and be perfectly content – it certainly doesn’t need any additions. But there are no heroes when it comes to corn. Go ahead and gild the lily by slathering it with butter and salt – it makes the experience all the better and perfectly acceptable to use a phrase like “gild the lily.”
So, if you’ve never had Jersey corn before, I strongly recommend that you make the trip to the Armpit of America and try it – you’ll never look at corn the same way again.