People Eating Corn on the Cob

The water is boiling and the aroma is dancing its way through the house. I get a tong and grab the sunny yellow object and place it on a plate. As the steam slowly swirls off of it and into the air, it reminds me of a cigarette laying on an ashtray. I shake my head wondering why would I compare good old corn on the cob to a cigarette and proceed to get the butter and salt.

Even though there are only two seasonings I add to my corn on the cob, I take great pride in doing so. I just don?t put butter on it. I have to make sure every kernel of the corn is glazed and lying in a puddle of butter. I then roll the cob over the butter to make sure I did not miss one section of the cob. Of course, corn on the cob is not complete without salt. There?s something about warm butter and salt that makes my taste buds go wild. It?s like a fourth of July party going on inside my mout...